Cranberry-Pecan Holiday Salad
Servings: 12 servings
- 1 (12 oz) package cranberries
- 1 c. sugar
- 1 (3 oz.) package cranberry gelatin can substitute black cherry glelatin
- 1 c. boiling water
- 1 c. chopped pecans
- 1 c. sour cream or whipped cream for garrnish
Wash cranberries and discard any soft or spoiled berries. Grind remaining cranberries in a food processor.
Pour berries into a medium bowl. Add sugar and mix until dissolved. Stir in nuts.
In the microwave, heat water to boiling in a glass (microwave safe) measuring cup. Dissolve gelatin in the hot water. Let mixture cool until it’s just warm.
Pour gelatin liquid over cranberry mixture and stir well. Refrigerate until completely set.
Serve with a dollop of sour cream or whipped cream.