Cranberry Salad

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  • Level: Easy
  • Total: 4 hr 18 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 3 min
  • Yield: 8 servings
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One 4-ounce can crushed pineapple

One 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


  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.