Cranberry Salad

By á-174942

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

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.