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
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
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.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.