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Epicurious

Pecan Cranberry Salad

Recipe information

  • Yield

    serves 12

Ingredients

One 15-ounce can crushed pineapple, drained, 1 cup of juice reserved
1 cup water
One 3-ounce package orange gelatin dessert mix
One 3-ounce package cherry gelatin dessert mix
One 16-ounce can whole-berry cranberry sauce
One 6-ounce can frozen orange juice concentrate
1 cup chopped pecans or walnuts
1/2 cup chopped celery (optional)

Preparation

  1. Combine the pineapple juice (from the can) and the water in a small saucepan; bring to a boil and remove from the heat. Pour the juice mixture into a large bowl and add the gelatin dessert mixes; stir until dissolved. Add the drained pineapple, cranberry sauce, orange juice concentrate, nuts, and celery, and mix well. Spray a 6-cup mold with nonstick cooking spray. Pour the gelatin mixture into the mold and refrigerate until firm.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSaladSouthernAmericanPineappleFruitPecanNutWalnutSideLunchBrunchGluten FreeDairy FreeVegetarianCookbooks
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