I suppose I could if I searched long enough after all I am supposed to be cleaning house. In fact, I can’t even find the original recipe.
Like I said, I found this recipe in a food processor cookbook but that cookbook fell apart some years back. Our home has been featuring these cranberries since I wandered off to college a long, time ago. Yeah, I know some years are like that, but it just doesn’t make it any easier now does it? Then I remember about how quiet my house will be this year. Instead of cleaning, I’m thinking about cranberries, which makes me think about Thanksgiving, and then my brain wanders off to thoughts of the Macy’s Thanksgiving’s Day Parade. Needless to say my day just isn’t working out as planned. I’m supposed to be cleaning the house today. But that’s OK-because I just took my cranberries home and put them back in the freezer and now there are some for me! Mac and cheese seemed to be the star food for them. They had a great time feasting, though I did notice that cranberries didn’t grace many plates. I did have the pleasure of making this yesterday for the Thanksgiving dinner for the older CASA kids. I make it several weeks in advance and sometimes if I’m lucky I have a few extra muffin cups to eat after the feast! Keep in mind this frozen salad does need to be made ahead of time in order to have time to freeze-which is a good thing because it means one thing out of the way in preparation for turkey day. This is about as easy as it gets, as long as you have the mentioned food processor. I love cranberries from the can and each summer when I just can’t stand it anymore, I buy a can of cranberries.īut this recipe? Well, there’s nothing like a melty pink cranberry salad that combines so well with the stuffing on your plate. OR that I don’t love cranberries in the can. Now that’s not to say that I don’t make traditional cranberry relish. I think I’ve given out this recipe to everyone who’s eaten at our Thanksgiving table! It’s easy to do in a loaf pan or if you want individual servings, I also make it in paper lined muffin cups. I have made this cranberry concoction in almost every container you could think of. When the kids were little they made sure that not a spoonful went to waste. (You could whip your own heavy cream and add a touch more sugar to taste if you prefer.)īut not being one to change a tradition, I buy my annual plastic tub of Cool Whip and use it in this recipe. Yes, I usually cook with very fresh, wholesome ingredients but way back when Cool Whip was cheaper than heavy cream, and still is. Now way back when I’m not sure if I owned a portable hand mixer, but I’m guessing I didn’t.Īs you can see this recipe calls for Cool Whip and whether I did that to save money or just because it was easier, well, I don’t remember. In fact, I believe I started making it in college when I had an inexpensive food processor from Sear’s.Ī food processor is essential in this cranberry recipe unless you prefer chopping walnuts or pecans and cranberries by hand! I’ve been making this super simple cranberry salad for a very long time. Thanks for sharing, Micki! This was a hit with everyone and will most definitely be a repeat in my kitchen.A long time ago when food processors became a staple in one’s kitchen, I found the recipe for this frozen cranberry salad recipe in a food processor cookbook. The acidity of the juice will prevent them from browning (exactly as lemon juice would). They will be plumper, juicier and the brightest, most beautiful popping red color! Also, if you decide to add an apple as I did, dip the cut pieces into your pineapple juice (rather than waste it). First, FREEZE, then THAW your cranberries.
In order for this to turn out with excellent results, I do have a few tips. I also added a chopped (unpeeled) Granny Smith apple for a little crunch. marshmallows (which is equivalent to 7 oz. can of UNSWEETENED crushed pineapple, 1/4 c. I made a few modifications, basically because of what I had on hand and to accommodate my diabetic friend and mother-in-law "to be." I halved (most) everything, using only 1 (12 oz.) bag of cranberries, 1/2 c. At 11 PM on Wednesday night (ikes!), I didn't have the energy to stand over a hot stove to watch cranberries "pop," but was still craving something cranberry-ish, so I decided to give this a try. :-( I bought a bag of fresh cranberries a couple of weeks ago, intending to make my "ever-famous" homemade relish for Turkey Day. This salad rocks!!! Because my fiance doesn't like fruit, I haven't had an opportunity to make this until now.
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