Cranberry Salad Recipe courtesy Paula Deen
See this recipe on air Friday Feb. 03 at 4:00 PM ET/PT.
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time: 3 minutes
Yield: 8 servings
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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