The holidays are rapidly approaching and time for family and friends and feasting. I will be sharing with you some of my favorite holiday dishes over the next few weeks, and one of my favorite side dishes with roast turkey and dressing is cranberries. Whether in congealed form from a can, or a cranberry salad using fresh cranberries, it adds just the right balance of flavor to the meal. This recipe comes from Paula Deen. Enjoy!
- 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
- 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. If using mold, 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.