Getting ready for Thanksgiving? The prep work is already underway at my house. And one of the must-do things on my list is to make sure I have the ingredients for my Aunt Wanda Faye’s famous Cranberry Salad recipe.
I have no idea where this recipe originated or if my aunt dreamed it up on her own. All I know for sure is that it’s sooooo good and such a pretty addition to any Thanksgiving table. It’s also a dish that needs to be made the day before the holiday, which is great because that means there’s less work to do on the actual serving day.
If you’re looking for a new way to use cranberries this year (or a fun new dish to bring with you to a Thanksgiving potluck), give this one a try. It’s sweet, tart, and a perfect side dish this time of year.
Note: Make this recipe the night before and you can just add the whipped cream on the day you intend to eat it.
- 1 quart raw cranberries
- 1 cup pecans
- 2 cups sugar
- 1/2 pint whipping cream
- 2 apples
- 1 small can crushed pineapple (drain it slightly)
- Juice of one lemon (about 1 tablespoon of juice)
Grind or chop cranberries, apples and nuts. Add pineapple and lemon juice.
Cover with sugar and don’t stir. Refrigerate for about 12 hours (or overnight). Just before serving, whip the cream and fold it in. (Do not sweeten cream.)
If you decide to double this recipe, don’t double the amount of sugar. Instead, just use about 3 cups of sugar.