Ingredients
Equipment
Method
- In a medium saucepan, combine the fresh or frozen cranberries, granulated sugar, and orange juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes, until the cranberries begin to pop and soften.1 package fresh or frozen cranberries, ½ cup granulated sugar, ¼ cup orange juice
- Remove the cranberry mixture from the heat. Carefully stir in the sugar-free cherry gelatin until it is completely dissolved. Ensure there are no lumps.1 package sugar-free cherry gelatin
- Transfer the cranberry-gelatin mixture to a large bowl. Stir in the undrained crushed pineapple, finely chopped celery, and chopped pecans. Mix until all ingredients are well combined.1 can crushed pineapple, undrained, 1 cup finely chopped celery, ½ cup chopped pecans
- Pour the mixture into a 9x13 inch casserole dish or a decorative serving bowl. Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the salad is thoroughly set.
- Just before serving, spread the sour cream evenly over the top of the set cranberry salad.1 cup sour cream
- If desired, sprinkle the chopped fresh parsley over the sour cream for an elegant garnish. Serve chilled.¼ cup chopped fresh parsley
Notes
This salad is fantastic for making ahead, but ensure it has ample time to chill and set properly for the best texture. Do not freeze the assembled salad.
