Thanksgiving Recipe

Cranberry Gelatin Salad

By: Tyler Warner, Executive Chef

“This is a dish we make every year for Thanksgiving and Christmas time. It is special to me because my Grandma always made it taste just right and had the family tell me it was made with strawberries and topped with whipped cream just to get me to eat it. This has become one of my favorite dishes during the holiday season, because of the memories you can get through just one bite.” – Tyler Warner

Cranberry Gelatin Salad

Print Recipe

Ingredients

Cranberry Gelatin

6 Tbsp sheets gelatin
1 1/2 cups boiling water
20 ounces crushed pineapple don’t drain the juice
1 can 14oz whole cranberry sauce
1 cup pecans chopped
3/4 cup cranberry or applejuice

Topping

8 ounces cream cheese softened
1/2 cup powdered sugar
1 cup sour cream

Instructions

Soak the gelatin sheets in a bowl of cold water for 5 to 10 minutes.(About 1 cup, 250ml, cold water per sheet). Once soft, lift sheetsfrom the cold water. Add to the boiling water, stirring untilcompletely dissolved.
Stir in the crushed pineapple and whole cranberry sauce. Use aspoon to break up any cranberry chunks.
Add 3/4 cup of the chopped pecans, apple, or cranberry juice andstir to combine, then carefully pour into a 9x13 inch glass dish andrefrigerate until set about 2 hours.

Topping

In a medium bowl, beat the cream cheese on high speed with anelectric mixer until smooth.
Add the powdered sugar and sour cream and mix until wellcombined.
Spread cream cheese mixture over the top of gelatin and sprinklewith remaining chopped pecans.
Enjoy with friends & family.