Raw Cranberry Salad
- Yield 8 to 10 servings
"Mom is now 81, I am not sure where the recipe originated from, but I believe since my Mom has had the recipe for approximately 60 years, and it was her friend's that this recipe could be on its way to being 80 to 100 years old. It is a great recipe that has stood the test of time."
- 1 pound raw cranberries
- 2 oranges
- 1 1/2 cups sugar
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 1 1/2 cups whipped cream or topping
- 1 pound miniature marshmallows
- Chop the cranberries in a food processor, but do not puree them. Peel the oranges, and dice the sections. Stir together the cranberries, oranges, sugar, pineapple, and walnuts. Cover and refrigerate overnight. Stir in the whipped cream and marshmallows before serving.
Tips From Our Test Kitchen:
This pretty pink salad is a fresh side item with ham or turkey. Omit the whipped cream and marshmallows to make a delicious cranberry sauce.
Recipe by Susan L. Wells, Apple Valley, Calif.