Cranberry Salad Recipe courtesy Paula Deen

See this recipe on air Friday Feb. 03 at 4:00 PM ET/PT.

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Inactive Prep Time: 4 hours

Cook Time: 3 minutes

Yield: 8 servings

User Rating:

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.