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Cranberry Salad

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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

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