Festive Cranberry Salad

This is a delicious alternative to traditional cranberry sauce from a can! My sis-in-law brought this festive cranberry salad to our Thanksgiving gathering a while back and it was heavenly! 

OK, maybe you prefer traditional cranberry sauce, but even so, this is a great supplement to that, and it’s ooooh so good!! I tweaked her recipe just a bit (I added hot water to the craisins to hydrate them a little), but it’s basically the same. And it is YUMMY!! (Scroll down to the end of the post for a printable version).

Festive Cranberry Salad Recipe

Cranberry Salad

1- (20 oz.) can crushed pineapple

2- (3 oz.) pkgs. black cherry gelatin (can use sugar-free)

10 oz. dried cranberries (1 package)

1 cup broken pecans

 Topping:

8 oz. cream cheese, softened

1 cup sour cream

½ cup sugar

1 tsp. vanilla

 

Drain pineapple and reserve juice. Heat 1 cup water to boiling. Dissolve gelatin in boiling water. Add dried cranberries (craisins) and let sit in hot water to re-hydrate a few minutes, maybe 10 minutes or so, while you chop the nuts. Add reserved pineapple juice to 1/2 cup cold water and add to hot water mixture. Let cool in refrigerator until it starts to set; don’t let the gelatin harden.  Add pineapple and nuts to thickened 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 on a serving plate.

For topping, mix cream cheese until creamy.  Add sugar and mix until combined well.  Then add  sour cream and vanilla.  Serve as a topping for the salad. 

NOTE:  This recipe can be doubled to generously fill a Tupperware ring mold. 

Have a wonderful holiday season!

 

 

 Here’s a printable version of the recipe:

 Linking to Between Naps on the Porch

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