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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By Jenanded
Seaville
on April 27, 2011
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GREAT recipe Paula! I served as desert though and had a lot of compliments. I also threw in some extra fruit I had in leftover and it still came out great. Also, I didn't add any sugar in the recipe as it was definitely sweet enough. i feel as though I served a very healthy and delicious desert.
By ninamary
Upland, CA
on February 26, 2010
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i'M HAVING A LITTLE TROUBLE THINKING THAT YOU USE CRANRAISINS INSTEAD OF FRESH CRANBERRIES IN THIS RECIPE. i DIDN'T SEE IT MADE BUT ALL THE OTHER RECIPES I HAVE SEEN OR MADE CALL FOR FRESH. SINCE THE CRANRAISINS ARE SO SWEET AS IS THE JELLO, WHY WOULD YOU ADD MORE SUGAR???
By cbarthur1965_95...
creston, WV
on November 21, 2009
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I just love this recipe from Paula!! My family is not a cranberry salad eating family at anytime let alone Thanksgiving! Last year I came across Paula's recipe for this and thought I would try one more cranberry recipe for my family to hate...low and behold they loved it minus the nuts...I couldn't believe it!! And it is so quick and easy to make I just love it!! Thank You Paula!!
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