Cranberries are pretty much a given at any Thanksgiving table. Some people love the jello like “sauce” out of the can and some hate it. Personally I’m not a fan. I prefer this Fresh Cranberry Salad which is super easy to make and has such a lovely sweet/tart flavor that you just want to keep eating it! My family has been making a variation of this for holiday meals as long as I can remember. This year I tweaked it just a little to perfect a result that I know I can replicate in the future.
It’s also pretty! I wanted to photograph it in these cute little tinted pink glasses and then I realized that would be a great way to serve it too. I’m keeping my eye out for enough small footed glasses that we can put them on the table for the holidays this year. Plus it guarantees that you won’t accidentally get gravy running into it!
To make this I used an old-fashioned meat grinder because that’s what I happen to have in the cupboard. You shouldn’t have any problem making it in a food processor though. When I make mine the juice runs out the bottom into a pan. I pour some back in after it’s all chopped up until it’s the consistency I want. If all the juice stays in you may want to pour a little off. Once the fruit and nuts are chopped, add the sugar and spices. You can make this a day or two ahead and let the flavors intensify in the refrigerator.
What’s your favorite holiday dish? I’m not sure I could pick just one, but I’ve always been partial to cranberries and bread. I suppose that’s how I ended up with Fresh Cranberry Salad and Easy Pumpkin Dinner Rolls as my first holiday recipes on the blog this year!
I’m really thankful for all the family who will be here in town for the holidays. I’m also thankful that I have been able to start a blog this year. It’s been a fun journey and I am excited to see where it takes me in the coming year!
Have a wonderful Thanksgiving! Thanks for pinning and sharing my recipes – it means so much to me!
Fresh Cranberry Salad
- 1 bag (12 oz/340 g) fresh cranberries
- 1-1/2 medium apple quartered and cored
- zest of one orange
- 1 orange peeled and sliced
- 1/2 cup (60 g) walnuts
- 1/4 cup (60 g) sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
Using a food processor (or meat grinder) combine the cranberries, apples, orange, zest, and nuts and chop.
Add sugar and spices and stir well.
Cover and keep in the fridge until ready to serve.
The Teatime Baker - www.teatimebaker.com