Pecan Cranberry Salad

Well I definitely thought two things about this recipe: 1) that it was a family recipe and 2) that I had been eating it at every Thanksgiving for my whole life. I was wrong about both! It is a Paula Deen recipe and we’ve only been eating it since 2006 (but apparently it’s so good that it transformed my memories).

Pecan Cranberry Salad

My family has adjusted this pecan cranberry salad a bit (it calls for celery in the original recipe and I’m sorry but eww!) and some of the measurements it calls for you can’t find in the store.

Pecan Cranberry Salad

Ingredients

  • 20 ounce can of crushed pineapple drained with 1 cup juice set aside (you won't want to put all of the pineapple in there, the original calls for 15 ounces but it's difficult to find)
  • 1 cup water
  • 1 (3 ounce) package cherry gelatin
  • 1 (3 ounce) package orange gelatin
  • 14 ounce can whole berry cranberry sauce
  • half of a 12 ounce can frozen orange juice concentrate, pulp free
  • 1 cup (or less, or not all if you have someone with allergies) chopped pecans

Instructions

  1. Combine the pineapple juice and water in a saucepan, bring to a boil then remove from heat.
  2. Pour juice mix into large bowl and add gelatin, stir until dissolved
  3. Add drained pineapple, cranberry sauce, orange juice concentrate, and nuts and mix well
  4. Pour into a 9x13 glass dish and refrigerate until firm
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 I’m personally not a fan of the canned cranberry sauce, it just looks unappetizing in my opinion. However, our whole family loves this dish! It’s fruity and tangy and it makes a lovely contrast to all the yummy savory dishes of Thanksgiving. So if you’re looking for a new dish to try for this Thanksgiving (or you want something that will wow) give this recipe a try! You can always trust Paula Deen! And me, I’d never lie to you!

Pecan Cranberry Salad

I hope you and your family enjoy this dish and have a wonderful Thanksgiving!

Pecan Cranberry Salad

 

Until next time!

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