Cranberry Salad
By á-174942
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Ingredients
- 1 can crushed pineapple - (4 oz)
- 1 package black cherry gelatin - (3 oz)
- 6 ounces dried cranberries rinsed
- 1 cup broken pecans
- 1/2 cup sugar
- Parsley for garnish
- Sour cream or whipped cream for garnish
Details
Servings 8
Preparation
Step 1
Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water. Dissolve softened gelatin in hot water-juice mixture. Let cool until it starts to set; don't let the gelatin harden.
Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled gelatin mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.
Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, garnish with parsley and a dollop of sour cream or whipped cream.
This recipe yields 8 servings.
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