Cranberry Pecan Salad Recipe

Ingredients:

• 1 (12 oz) bag of fresh cranberries
• 1 cup granulated sugar
• 1 (20 oz) can of crushed pineapple, drained
• 1 cup chopped celery
• 1 apple, diced
• 1 cup chopped pecans (plus extra for topping)
• 1 (6 oz) package of raspberry or cranberry-flavored gelatin
• 2 cups boiling water

Instructions:

1. Prepare the Cranberries
   Rinse the fresh cranberries, and coarsely chop them in a food processor. Transfer them to a large mixing bowl, add the sugar, and mix well. Let this sit for about 10-15 minutes to allow the cranberries to soften and absorb the sugar.
2. Prepare the Gelatin
   In a separate bowl, dissolve the raspberry or cranberry-flavored gelatin in the boiling water. Stir until completely dissolved. Allow it to cool to room temperature but don’t let it set.
3. Combine Ingredients
   Add the pineapple, celery, diced apple, and chopped pecans to the bowl with the cranberries. Mix well to evenly distribute all ingredients.
4. Assemble the Salad
   Pour the cooled gelatin over the cranberry mixture and stir until everything is thoroughly combined.
5. Chill
   Transfer the mixture to a 9×13-inch glass dish or a festive serving bowl. Cover and refrigerate for at least 4 hours, or until the salad is fully set.
6. Garnish and Serve
   Before serving, sprinkle additional chopped pecans over the top for an extra crunch and a beautiful presentation. Serve chilled as a side dish or dessert.

Tips:

• Customization: Add a bit of orange zest or substitute apples with pears for a unique twist.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.