Cranberry Salad

Total Time:
4 hr 18 min
Prep:
15 min
Inactive:
4 hr
Cook:
3 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 -ounce can crushed pineapple
  • 3 -ounce package black cherry gelatin
  • 6 ounces dried cranberries, rinsed
  • 1 cup broken pecans
  • 1/2 cup sugar
  • Parsley, for garnish
  • Sour cream or whipped cream, for garnish
Directions

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.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes