Photo by Freepik

Ingredients

  • 1 (6-ounce) package cherry-flavored gelatin
  • 1 1/2 cups boiling water
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (14-ounce) can whole cranberry sauce
  • 1 1/2 cups red grapes, halved
  • 1/4 cup pecans, chopped

Directions

In a large bowl, dissolve gelatin in boiling water. Add pineapple and cranberry sauce; chill for 1 1/2 hours. Stir in grapes and pecans.

Note: This recipe appears in the new cookbook “Cooking with South Central.” Copies of the cookbook are available for $25 and benefit the cooperative’s scholarship fund. For more information, call (870) 246-6701 or (800) 814-2931, or email scholarship@SCAEC.com.
Category: Feast Mode
Tags: casserolecranberrysalad
Type:
Reader Recipe
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