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!
Thanksgiving 2012 Update: check out the sauce for this salad!
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.