Ingredients

　　One 4-ounce can crushed pineapple

　　One 3-ounce package black cherry Jell-O

　　6 ounces raw cranberries, rinsed

　　1 cup broken pecans

　　1/2 cup sugar

　　Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften Jell-O in 1/4 cup cold water. Dissolve softened Jell-O in hot water–juice mixture. Let cool until it starts to set; don’t let the Jell-O harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled Jell-O mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.

　　Paula Deen's Kitchen Classics