Ok guys, here’s another recipe from our arsenal of favorites.
This is my husband’s Nana’s recipe that he HAD to learn because no-one else in the family makes it. The funny thing is, I make it better than he does now! This is actually a holiday favorite (especially at Thanksgiving), but since I just found it after our move, I thought I’d share it now.
Don’t let the word “salad” throw you – it’s really more of a dessert. If there’s one thing I’ve learned marrying into a southern family is that when I see the word “salad” at the end of a dish, it typically just means that there’s a lot of mayonnaise added into whatever is in the bowl! However, this dish is to die for and you have to try it before you make any judgments for yourself. Enjoy!
Cone Cranberry Salad Recipe
- 1 bag fresh cranberries (12 oz)
- 2 cups sugar
- 1 pint Heavy Whipping Cream
- 15 oz (2 good handfuls) of seedless red grapes, halved
- 5 oz (half a bag) of regular marshmallows, pulled into quarters
- 3 oz of pecan halves, broken up into small pieces
- Wash the cranberries and spread them out to dry on a dishtowel (preferably overnight, but not necessary).
- Put the cranberries into a food processor and pulse until fully chopped, but not pureed.
- Transfer them to a medium size mixing bowl and add the sugar.
- Incorporate fully and set in the fridge overnight (again, not necessary, but optimal).
- Beat the heavy cream with an electric mixer on medium speed until it forms stiff peaks (stands on its own and becomes the consistency of whip cream); this should take about seven minutes.
- Gently fold the cream into the cranberry/sugar mixture.
- Incorporate the grape halves, nut pieces and marshmallow pieces into the cream/cranberry mixture.
- Chill to allow to set up and enjoy!
This is a delicious and fresh “salad” that can be served alongside the holiday dinner or as a dessert.