Yesterday was “Eat A Cranberry Day” so I thought I would join in with a couple of Cranberry posts today, especially since it’s Thanksgiving week here in the U.S. We always had cranberry salad at Thanksgiving at my grandma’s house, there were many times I helped her make the salad. Her recipe called for fresh whole cranberries that we ground up ourselves using a big metal grinder that hooked to the edge of the counter, yes this was way before food processors.
My mom still makes cranberry salad for holiday get togethers so I asked her for that recipe or one as close as possible and here it is, Mellow Cranberry Salad. If you make it let me know how it turns out and what you think. Enjoy!!!
Mellow Cranberry Salad:
12 oz. Fresh Cranberries
1 1/4 Cups Granulated Sugar
1 Small Can Crushed Pineapple, drained
8 oz. Miniature Marshmallows
8 oz. Whipped Cream until soft peaks form
1 Cup Chopped Pecans
Grind cranberries in a food precessor until chopped, but not mushy. Add sugar to the cranberries and let stand for 30 minutes, then drain well. Add the pineapple, marshmallows, whipped cream and chopped pecans and mix all together. Refrigerate overnight and serve
*I sometimes use Cool Whip instead of home made whipped cream, the whipping cream can get runny if you have much left over, the cool whip will keep in the salad for a longer period of time, but homemade is my favorite.
Check back later today for a second post focusing on Cranberry.
All photos are my own.
