Servings: 8 servings
Prep Time: 4 hours 15 min
Cook Time: 4 hours 18 min
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
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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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
VIP MEET AND GREET
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Sponsored by Springer Mountain Farms.
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.