Cranberry Salad (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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