Cranberry Salad Recipe by Paula Deen

Level: Moderate

Time: 20 MINUTES

1 ratings


  • 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
  • 1/2 cup water


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.

Cranberry Salad


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1 Review

Sharon 11/7/2014
This is always a

This is always a big hit at our Thanksgiving table. Wonderfully refreshing...

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