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).
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.
- 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
- Combine the pineapple juice and water in a saucepan, bring to a boil then remove from heat.
- Pour juice mix into large bowl and add gelatin, stir until dissolved
- Add drained pineapple, cranberry sauce, orange juice concentrate, and nuts and mix well
- Pour into a 9x13 glass dish and refrigerate until firm
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!
I hope you and your family enjoy this dish and have a wonderful Thanksgiving!
Until next time!