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Cranberry Waldorf Salad




Source of Recipe


Melissa Kaplan


Recipe Introduction


Origins Unknown


List of Ingredients




12-ounce package fresh (not frozen) cranberries
2 cups sugar
4 medium tart green apples
1/3 cup chopped celery
1/2 cup purple seedless grapes, halved
1/2 cup chopped walnut or pecan pieces [can skip if you're NF]
1/3 cup mayonnaise (optional) [can use EFSF sub mayo]

Optional Additions:
1-2 pears, cored and chopped
1/2 - 1 cup pomegranate seeds


Recipe



Wash and pick over the cranberries. (You might want to have an extra bag of fresh cranberries on hand as you may lose 1/4 to 1/2 cup by the time you pick out the mushy ones. The latter work fine in a cooked sauce, not so well in a fresh salad.) Drain well.

Coarsely chop cranberries in food mill or processor.
Stir sugar into berries, cover, and chill for 4 hours or overnight in the refrigerator.

Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours).
When cranberries are drained, core and chop apples, but do not peel.
Combine apples, celery, grapes, nuts, and mayonnaise.
Gently fold in cranberries.

Melissa Notes:

I like my cranberry dishes on the tart side, so I used less sugar.

I used the red apples and red grapes I had on hand the first time I made this - they tasted and looked just fine.

Before serving, I mixed in the pomegranate seeds.