Ingredients

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

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.

Recipe Courtesy of Paula Deen