A delicious addition to your holiday feast or to keep handy for unexpected guests this Meatless Monday Recipe, vegetarian side dish.
[For over a year Colleen has been sharing yummy meatless, vegetarian dishes with us. This will be her last as she is moving on with her studies. We will miss her, however, wish her well.]
Holiday cranberry salad is by far my favorite dish that appears on our table during our (modified) Holiday dinner. (Colleen and her family are living in Switzerland) It not only tastes great, but its vibrant pink hue makes it the most colorful item on the table.
I am never really sure when this ‘salad’ should be eaten; it is sweet enough to be a dessert, but also can serve as a main course. Besides, it wouldn’t go very well with pecan pie. I say ‘salad’ due to the fact that there are no typical ingredients of a salad (lettuce, tomatoes, dressing, etc.), rather it is more of a fruit salad with cream. Having been apparently ‘invented’ in the 1950’s during the Jell-o boom, this salad is fairly sweet, but the cranberries provide a nice tart kick.
This recipe does take quite a bit of time, but most of it is chilling the cranberries, rather than active preparation. The salad should be served chilled.
Preparations for your Holiday Cranberry Salad
(Must do 24 hours in advance)
1 quart fresh cranberries, washed and hulled
2 cups sugar
1 pound Tokay grapes, halved, seeds removed
1 pint heavy cream
1 cup chopped pecans
With a food grinder set at medium, grind the cranberries and place in a medium-sized mixing bowl. Add the sugar and stir well to blend. Place the cranberry mixture in a colander to drain overnight, discarding the juice.
The next day, mix the cranberries and grapes in a large bowl and refrigerate 2-4 hours or more. Just before serving, whip the cream until fairly stiff, then fold the whipped cream and pecans into the cranberry-grape mixture and serve at once.
Tastes delicious the next day(s) too!
Contributed by Nikela Volunteer Colleen George