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Cranberry Salad Recipe

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This recipe for Cranberry Salad, by , is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachel Boyle

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fresh cranberries
1 lb. red grapes, seeded and cut into thirds
1 cup or more chopped pecans, toasted
1 1/2 cups sugar
1 pint or more whipping cream
1/4 cup or more powdered sugar
pomegranate seeds, optional

Directions:
Directions:
Grind cranberries in food processor or blender. Place in colander, sprinkle granulated sugar on top and mix slightly. Let sit and drain overnight. Transfer to mixing bowl and add grapes and pecans (and pomegranate seeds, if desired). Stir well and set aside. Whip cream and powdered sugar. Add to cranberry mixture and stir well, reserving a little cream to put on top of salad before serving. Salad should be pink - if it's red, you need to add more cream, unless you like it really tart. Refrigerate. Best if you make several hours before serving. When ready to serve, top with a scoop of whipping cream and pomegranate seeds, if desired.

Personal Notes:
Personal Notes:
A Thanksgiving staple in our house. You'll want to at least double this (we have a big family so we triple or quadruple it) - you'll want to have some left over for the next few days!

 

 

 

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