Makes 12 servings

Serve this cranberry congealed salad at holiday gatherings for a festive and colorful side dish.  Got leftovers?  Spoon into parfait glasses with a mixture of cream cheese and whipped topping.

How to Make It

Step 1

Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.

Step 2

Stir together cranberries and sugar in a bowl; set aside.

Step 3

Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.

Step 4

Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.

Step 5

Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.

Step 6

Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture.

Chef's Notes

For a special presentation, Recipe Development Director Mary Allen Perry chills the salad in individual teacups. "This works particularly well for holiday luncheons," she says.

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Ratings & Reviews

jtjt98's Review

December 02, 2011
Love this recipe! I cut back to 1 cup of cranberry juice so that it's firmer.

Michael30076's Review

December 02, 2011
I've been making this recipe for several years, it is always a hit. This year I used a 6 cup bundt pan instead of the 10. Just the right size for us.

princessbee's Review

December 29, 2009
Another recipe from this menu that I made for Christmas Eve dinner. It was really good!!! I didn't have pecans at the time I made (night before dinner) but, added chopped cinnamon pecans to the top when I served it and it was fantastic. It's a sweet cranberry salad which is nice. I will make it again. Super easy!

AndreaSaunders's Review

December 28, 2008