Family Heirloom
Cranberry Salad
Ever since I was little, going to my grandparents house for Thanksgiving was a tradition. The whole family would get together – even the out-of-towners would come to visit. Boy it would be a house-full – and while everyone was hangin' out in the living room, my grandmother and I would make this awesome cranberry salad.
We used this special crusher that you would hook to the counter; this cook's tool was to mix the cranberries and the marshmallows together (you can also use a food processor). That was the best time grandma and I had in the kitchen, making the salad every year. Still, to this day, if we are not together, I make it at home.
Cranberry Salad
Ingredients
- 1 bag cranberries
- 1/2 bag marshmallows
- 1 can crushed pineapple
- 3/4 cup sugar
- 1 cup pecans (optional)
- 1 pint heavy whipping cream
Preparation
Put a mixing bowl and the beaters in the freezer to get the bowl nice and cold for the whipping cream.
Next, rinse the cranberries with water in a colander and go through them to make sure there are no bad berries. Set aside in a small bowl.
Drain the pineapple and set aside.
Using a food processor, chop the marshmallows and cranberries using the steel blade until blended together well. Add sugar to the berries. Put the berries mixture in a bowl and keep in the fridge until you are ready for them again.
Take the bowl and beaters out of freezer and make whipped cream using an electric beater. Make sure the whipped cream is nice and firm.
Take marshmallow and cranberry mixture out of ice box add pineapple to mixture, then add pecans (optional). Lastly, add the whipped cream.
Set in the icebox 'til ready to eat with a delicious turkey dinner.
