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Cranberry Salad Recipe by Paula Deen

Moderate Level
20 MIN 15 Prep + 5 Cook
Servings
$ /Serving
Print
Moderate Level
20 MIN 15 Prep + 5 Cook
8 Servings
$ /Serving

Cranberry Salad Recipe by Paula Deen

Moderate Level
20 MIN 15 Prep + 5 Cook
8 Servings
$ /Serving

Ingredients

  • 1/2 cup sugar
  • 6 oz dried cranberries, rinsed
  • 1 cup broken pecans
  • 1 (3 oz) package black cherry gelatin
  • 1 (4 oz) can crushed pineapple
  • sour cream, or whipped cream, for garnish
  • fresh parsley, for garnish

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product