This family recipe always makes an appearance on my holiday table. It’s so much more complex than the average cranberry sauce and it makes a perfect sandwich spread for all of that leftover turkey!
If there is one recipe that always makes an appearance at my Thanksgiving dinner, it’s this cranberry salad. I’ll admit – I never ate it as a child, but I remember it always being on the table. Now that I’m older, I love the cranberry salad! It’s sweet and tart and goes perfectly alongside a juicy turkey.
I especially love this salad a sandwich spread the next day – pile some bread with leftover turkey and a hefty spoonful of cranberry salad and you have lunch! You can even make a panini out of it by adding some cheese and cooking the sandwich on a grill pan or panini press.
This recipe has been in my family for ages – it was my great-grandmothers recipe that my grandmother always made and brought to dinner. Now, my mom always makes it, or me – whoever has more time! Just remember, when you cook the cranberries and are ready to drain them, have a bowl underneath to catch the juice. You want the juice for this, not the cranberries! I can’t tell you how many times my mom and I just drained the cranberries only to realize the precious juice all went down the drain!
I hope you’ll give this recipe a try and add it to your Thanksgiving table – I think it will become a tradition for your family, just like it is for mine.
A traditional dish that is always on my family’s holiday table.This sweet-tart salad is an old family recipe that goes perfectly with the Turkey, and even better as a sandwich spread for leftovers!
| Serves 8-10 | Prep Time: 15 Min | Cook Time: 20 Min |
1 (2 lb.) Package Cranberries
2 ½ Cups Water
1 ½ Cups Sugar
2 Packets Knox Gelatin, unflavored
1 Can Crushed Pineapple
1 Cup White Grapes, quartered
1 Cup Walnuts, chopped fine
Bring the water to a boil and add the cranberries. Reduce heat to a medium simmer stirring often for about 15 minutes. Drain, reserving the juice & discarding the cranberries. Meanwhile, in a small bowl combine sugar and gelatin; mix with hot cranberry juice and allow it to thicken for about 5 minutes. Pour mixture into serving bowl. Add the pineapple, grapes, & walnuts & mix until evenly distributed. Refrigerate overnight so the cranberry salad sets. Serve chilled.