Source: Aunt Sandy
Reflection: I LOVE, repeat LOVE this cranberry salad, and I don't even like cranberries! My Aunt Sandy introduced this recipe to our family, and it has fast become a favorite! We seem to have this at pretty much every shower or luncheon we have, not to mention every Thanksgiving. It is oh, so good!
Servings: 20
Ingredients:
2 12-ounce packages of fresh cranberries (frozen overnight in package)
3 C. sugar
1 28-ounce can of crushed pineapple
3 to 4 C. of red, seedless grapes, halved
1 C. chopped pecans
2 pints of whipping cream, whipped with a little sugar and vanilla
Instructions:
Grind frozen cranberries in food processor. Mix sugar with them and cover. Let sit overnight in the fridge. The next day, put cranberry/sugar mixture in strainer and pour crushed pineapple over it. Let juice drip for at least an hour (discard juice). Mix cranberry/pineapple mixture with pecans and grapes, fold in whipped cream. Cover and refrigerate until ready to serve.
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