My grandma Julia’s cranberry salad is one of my favorite fruit salads. With only five easy ingredients, it is a snap to put together.
This salad is full of fiber and healthier than most Thanksgiving fare.
My grandmother and I are both dump cooks, so my measurements aren’t precise, but can be altered to your preference.
- 1 bag of cranberries, rinsed
- 3 apples, cored
- 1/2 cup chopped pecans
- Sugar (to taste)
- Heavy whipping cream
In a food processor chop the cranberries. This can be done by hand, but it is faster and effortless with the food processor. Dump the cranberries into a bowl.
Cut the cored apples into quarters and add to the food processor to chop. I leave the peel on, but you may prefer it without. Add to the bowl with the cranberries.
Add pecans. Add 1/4 to 1/2 cup cream: I use enough to make the salad creamy, but not runny. Add sugar. The sugar is to balance the tartness of the cranberries, so add to taste. I added 1 1/2 tbsp.
Mix well and refrigerate before serving. Enjoy!
If you try the salad, let me know what you think! Happy Thanksgiving!