My Grandma’s Cranberry Salad – holiday recipe

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People love this salad. It’s my third grandma’s. Red-headed woman from Nebraska. Force of nature. And cook extraordinaire. Here’s my rendition.

My Third Grandma’s Cranberry Salad

• 1 bag of fresh cranberries;
• 1 cup of chopped walnuts;
• 3 organic navel oranges, sectioned and chopped broadly after removing pith and skin – save the skin for zest*;
• 3 Granny Smith or other tart apples, chopped broadly (I like to leave the skin on for color);
• 1 1/2 teaspoons of orange zest;
• 1/4 cup of white sugar; and
• 1 tablespoon of cinnamon.

Wash the fresh cranberries. Throw out any berries that are discolored or soft. Throw them into the food processor. Put them into a mixing bowl and add everything else. Mix. Be sure to taste-test for sweetness – you might want more or less sugar. Refrigerate overnight (if possible). At least for 4 hours, to let it all come together. Enjoy!

Photo credit: a friend’s son took the picture above (and I cropped the picture to make for the extreme closeup effect) at my friend’s 2007 Christmas party, where I served this salad. I think I also served it at their 2006 Thanksgiving!

*I like for these to be organic especially because I am using the zest, and I’m guessing the peel has the greatest potential for exposure to pesticides and herbicides.

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Filed under cooking, dairy-free, dessert, recipes, vegan, vegetarian

Tags: cooking, dairy-free, dessert, food processor, fruit salad, holiday, holiday recipe, holidays, organic, potluck, recipes, salad, sweet, thanksgiving, traditional, vegan, vegetarian