Paula Deen Cranberry Salad

Paula Deen cranberry salad is an easy congealed salad made with black cherry gelatin, ground dried cranberries and crushed pineapple, ready in 30 minutes plus chilling. It's a simple holiday side dish for Thanksgiving, Christmas or church supper, and it's make-ahead friendly because it sets in the fridge.

Let the gelatin cool until it just starts to set before you stir anything in, because the berries and pecans then stay evenly spread. Add them while it's still hot and they sink to the bottom, while a fully hardened gelatin won't mix at all.

Paula runs the dried cranberries through a grinder, which gives the salad a fine, jammy texture instead of whole chewy berries scattered through it. She also softens the gelatin in cold water before dissolving it in the hot pineapple juice mixture, so it melts smoothly with no lumps.

Paula Deen Cranberry Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

90

kcal

Ground cranberries, pineapple and crunchy pecans are folded into black cherry gelatin that sets into a sweet-tart, jewel-red mold. A quick warm water bath loosens it so it slides out whole onto the plate.

Ingredients

• 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
  

• or whipped cream, for garnish Sour cream
  

• for garnish fresh parsley
  

• 1/2 cup water
  

Directions

• Prepare the gelatin: Drain the pineapple and reserve the juice, then add the juice to 1/2 cup hot water and bring it to a boil. Meanwhile soften the gelatin in 1/4 cup cold water.
• Dissolve and cool: Stir the softened gelatin into the hot water and juice mixture until it dissolves completely. Then let it cool until it starts to set, but don't let it harden.
• Grind the cranberries: Put the 6 oz of rinsed dried cranberries through a grinder. This breaks them down so they blend right into the gelatin.
• Mix it together: Add the ground cranberries, drained pineapple, 1 cup broken pecans and 1/2 cup sugar to the cooled gelatin. Mix well, then pour everything into a bowl or mold.
• Chill until set: Refrigerate the salad until it is completely set. It needs to be firm all the way through so it holds its shape when unmolded.
• Unmold and garnish: Set the mold in a warm water bath and run a knife around the edges to loosen it. Then invert it onto a serving plate and top with fresh parsley and a dollop of sour cream or whipped cream.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart 14-cup food processor. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh cranberries instead of dried?

Paula's recipe is written for dried cranberries, so that's what I'd stick with. Fresh berries are much tarter and wetter, so you'd likely need more sugar, and the set could change.

How far ahead can I make cranberry salad?

Because it has to chill until completely set anyway, it's a natural make-ahead dish. I'd make it the night before you serve it, and unmold it just before it goes on the table.

What if I don't have a grinder?

A food processor works well here, so pulse the cranberries until they're finely chopped. Stop before they turn to paste, since a little texture is nice in the finished salad.

Why won't my gelatin come out of the mold?

Usually it just needs a little more time in the warm water bath. Dip the mold for a few seconds, run a knife around the edge, and try again, since too much heat will melt the outside.

Should I serve this with sour cream or whipped cream?

Either works, and it comes down to taste. Sour cream adds a tangy contrast to the sweet gelatin, while whipped cream keeps it milder and a little dessert-like.