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Paula Deen

Cranberry Salad

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Goin' Nutz!

  • Cook Time

    3 min

  • Level

    Easy

  • Yield

    8 servings

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Times:

Prep
15 min
Inactive Prep
4 hr 0 min
Cook
3 min
Total:
4 hr 18 min
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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

 

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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