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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.

Recipe by Southern Living December 2002

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Yield:
Makes 12 servings
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Ingredients

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Directions

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

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

  • 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.

  • 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.

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

  • 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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