Ingredients
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2
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1
-
1
-
1/2
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1/2
-
-
-
-
-
-
-
-
-
-
Directions
Fresh Cranberry-Grape Salad, This has been a traditional salad on our Thanksgiving table for many years To give you an idea of how long, the only red grapes I could get at first had seeds in them There was no such thing as seedless! This salad is so much less work now that I don’t have to seed the grapes And it really is delicious — so different And it has a make-ahead feature that is most welcome at this busy time It can be started up to 2 days ahead Recipe from BH&G Chilling time is not counted in prep time , Added 2 pomegranates, Just finished Thanksgiving dinner; very nice side dish I served this instead of the jellied cranberry sauce (which I happen to like!) Made it as recipe stated; no tweaking at all; which doesn’t usually happen with me! My boyfriend’s mom asked for the recipe & then she said never mind, I’ll just have you make it every year
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Steps
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1
Done
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Put Cranberries Through the Food Grinder, Using Coarse Blade. or Chop in Processor. Stir in Sugar. Let Stand Overnight. |
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2
Done
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Next Morning, Drain Well, Pressing Lightly to Remove Excess Juice. (reserve the Juice For Another Use. I Like to Add It to a Fruit Punch.) Cut Grapes in Half and Remove Seeds If Necessary. Add Grapes and Nuts to Well-Drained Cranberry Mixture. This Much May Be Done Ahead. Refrigerate. |
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3
Done
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Just Before Serving, Fold in the Whipped Cream. Mound in a Lettuce-Lined Bowl, Garnished With Clusters of Grapes. Serve Immediately. Recipe Doubles Easily. |
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4
Done
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Note: You May Add a Small Can of Pineapple Tidbits, Well Drained, With the Grapes and Walnuts, If You Wish. |
