Recipe by Lorraine of AZ
This has been a traditional salad on our Thanksgiving table for many years. To give you an idea of how long, the only red grapes I could get at first had seeds in them. There was no such thing as seedless! This salad is so much less work now that I don't have to seed the grapes. And it really is delicious -- so different . And it has a make-ahead feature that is most welcome at this busy time. It can be started up to 2 days ahead. Recipe from BH&G. Chilling time is not counted in prep time.
Top Review by COOKGIRl
I have this same recipe and was at first hesistant to try it as my recipe calls for Cool Whip. Skip the Cool Whip and use the real stuff. I also used a combination of seedless green AND red grapes for color. Toasted the walnuts lightly, cooled then proceeded with recipe. As much a dessert as it is a salad. This isn't usually my type of salad but for festive occasions it hit the spot and added the poundage. Thanks for sharing. cg ;)
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup red grapes
- 1⁄2 cup broken walnuts (or more, to taste)
- 1⁄2 cup heavy cream, whipped
Directions See How It's Made
- Put cranberries through the food grinder, using coarse blade. Or chop in processor. Stir in sugar. Let stand overnight.
- Next morning, drain well, pressing lightly to remove excess juice. (Reserve the juice for another use. I like to add it to a fruit punch.) Cut grapes in half and remove seeds if necessary. Add grapes and nuts to well-drained cranberry mixture. This much may be done ahead. Refrigerate.
- Just before serving, fold in the whipped cream. Mound in a lettuce-lined bowl, garnished with clusters of grapes. Serve immediately. Recipe doubles easily.
- Note: You may add a small can of pineapple tidbits, well drained, with the grapes and walnuts, if you wish.