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AUNT MARY'S CRANBERRY SALAD Recipe

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This recipe for AUNT MARY'S CRANBERRY SALAD is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 12 oz. bags of cranberries
3 c white sugar
1 1/2 pints whipping cream
1 1/2 c red or green grapes
1 1/2 c chopped pecans or walnuts
Directions:
Directions:
Grind cranberries using food chopper or food processor. Add sugar and mix well. Put in a sieve and drain overnight. Safe syrup from drained cranberries to use as a base for punch. When ready to serve salad: whip cream; add grapes that have been cut in half and any seeds have been taken out. Serve in a bowl. If bowl is clear glass, line it with lettuce or romaine leaves. The salad will be a soft pink color with flecks of cranberries through it. Refrigerate if there is any left. Will last several days refrigerated.
Punch: mix together 1 c cranberry syrup, and 7 UP or Ginger Ale and ice to your taste.
Personal Notes:
Personal Notes:
This is a great calorie addition for Thanksgiving and Christmas dinners. It has also been used as dessert.

 

 

 

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