melissa's StoryOne of my favorites during the Holidays. Great way to incorporate cranberries during traditional Thanksgiving. But good anytime of the year too if you can find fresh cranberries.
It's also a very pretty salad and looks great on the table. Even the kids will like it.
1 small can(s)
crushed pineapple- lightly drained
1 1/2 c
heavy cream, cold
granny smith apple-cut into peices
chopped pecans or walnuts
1Using food chopper or processor; grind rinsed cranberries with granulated sugar until well incorporated. Place in serving bowel and fold in pineapple, apples, and marshmellows. Cover and refridgerate overnight.
2Before serving, whip heavy cream and powdered sugar until stiff peaks form. (Powdered sugar can be ommited here, but since cranberries are naturally tart, this adds a little extra sweetness to the salad)
For best results, use cold beaters and mixing bowel.(I place my beaters and bowel in the freezer for about 5-10 minutes.) This keeps my cream from warming up during the mixing process. The colder the cream, the thicker it gets!
3Add pecans (opt) to cranberry mixture. Fold in whipped cream and serve.