cranberry salad
This can be made a day or two in advance.
This recipe is from my great grandmother’s kitchen and is my favorite thing to make every Thanksgiving. The smell is wonderful and I love watching and hearing the cranberries pop in the pan. It makes me feel close to my grandmother who passed away several years ago. As if we are standing in the kitchen cooking together again.
However, no one in my house actually eats it except for me. As a matter of fact, every year J asks me why I continue to make it and I give him the LOOK and he scampers off and pours me a glass of wine. To be fair, it is such a non-factor in this house that two years ago I actually forgot that I had even made it and never took it out of the refrigerator. I blame that on my kids (certainly not the wine).
I do honestly love this dish. The sweetness of it blends perfectly with the saltiness of the turkey and potatoes. AND it beats the hell out of that GOD AWFUL canned cranberry sauce. Dude that stuff is HORRID.
1 package cranberries
pinch of soda (that tells you how old this recipe is. A pinch? What the hell is a pinch?)
2 cups water
pinch of salt (see above bitching)
1-1/2 cups sugar
1 package large strawberry jello
18 marshmallows cut up (they didn’t have small ones back then)
1 cup diced celery
1 cup diced apples
1/2 cup chopped pecans
Put cranberries, soda, water and salt in a sauce pan and bring to a boil. Cook until berries are soft. Add sugar and boil up (I have no idea what that means, but I have always assumed it meant until it thickens). Add jello package and marshmallows. Stir until marshmallows have completely melted. Let cool. Add celery, apples and nuts and refrigerate until it sets up.
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