member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |