Skip to main content
Epicurious
Cookbooks

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
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.