Ingredients:
- 1
4-ounce can crushed pineapple
- 1
3-ounce package black cherry gelatin
- 6
ounce
dried cranberries, rinsed
- 1
cup
broken pecans
- 1/2
cup
sugar
-
parsley, for garnish
-
sour cream or whipped cream, for garnish
|
|
|
Directions:
|
|
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.
Yield: 8 servings
Prep time: 15 minutes
Inactive prep time: 4 hours
Cook time: 3 minutes
Ease of preparation: easy
L&S SCCB, pg. 31
Recipe Courtesy Paula Deen
|
|
Printable View
|
