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Cranberry Salad

Recipe information

  • Yield

    serves 7 to 8

Ingredients

One 4-ounce can crushed pineapple
One 3-ounce package black cherry Jell-O
6 ounces raw cranberries, rinsed
1 cup broken pecans
1/2 cup sugar

Preparation

  1. Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften Jell-O in 1/4 cup cold water. Dissolve softened Jell-O in hot water–juice mixture. Let cool until it starts to set; don’t let the Jell-O harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled Jell-O mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.

Paula Deen's Kitchen Classics
TagsSaladAmericanPineappleFruitCranberryBerryPecanNutSideBrunchDinnerDairy FreeGluten Free5 Ingredients or FewerCookbooks
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