Cranberry Salad

Ingredients

• 4 ounce pineapple crushed canned
• 3 ounce cherry gelatin black
• 6 ounces cranberries dried rinsed
• 8 servings parsley for garnish
• 1 cup broken pecans 
• 0.5 cup sugar 
• 8 servings whipped cream sour for garnish

Equipment

• bowl
• knife

Directions

1. Drain pineapple and reserve juice.
2. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water. Dissolve softened gelatin in hot water-juice mixture.
3. Let cool until it starts to set; don't let the gelatin harden. Put cranberries through a grinder.
4. Add ground berries, pineapple, nuts, and sugar to cooled gelatin mixture.
5. Mix well.
6. Pour into a bowl or mold. Refrigerate until completely set.
7. Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, garnish with parsley and a dollop of sour cream or whipped cream.