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:
- 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 to re-hydrate a few minutes. Add reserved juice to ½ cup cold water and add to hot water mixture. Let cool in fridge until it starts to set; don’t let the gelatin harden. Add pineapple and nuts to thickened gelatin mixture and mix well. Pour into a bowl or mold and refrigerate until completely set.
- To Serve: Place mold in a warm water bath and run a knife around the edges to loosen.
- Invert onto a serving plate.
- For topping:
- Mix cream cheese until creamy. Add sugar and mix until combined well. Then add sour cream and vanilla. Serve alongside salad as a topping.
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This is actully about your Christmas mantel but I didn’t see how to leave a comment there. Can you tell me where you found your reindeer? I’ve been shopping for something just like that but haven’t found anything nearly as nice.
Hi Eleanor… thanks for visiting! Yes, I found that reindeer at tree and trends, I’m pretty sure. It was a couple of seasons ago at an after holiday sale. I sort of collect them and I have found some beauties at many different stores, including Cracker Barrel! Merry Christmas!!