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 SV Girl
on December 26, 2012
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This was a delicious recipe though the directions were a bit confusing. The recipe calls for "dried cranberries" that are then "ground." To me, dried cranberries are craisins, but then grinding them didn't make sense. I used fresh cranberries and an 8 ounce can of pineapple. I also used sugar-free jello. The result was fantastic! It's attractive on a plate and is nice as part of a holiday buffet whether you choose turkey, ham or beef.
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???
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