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Thursday, November 19, 2009


You either love cranberries or you don't. Today's special, though, is not the gelatinous burgundy stuff you get from a can (although I personally like it, too). Matter of fact, people who don't even think they like cranberries love this family favorite. And with Thanksgiving just around the corner, it's time to pull out those "must have" recipes for the holidays.

Special bonus: Cranberries are all the rage nowadays for their antioxidant properties, so even though it's got a bit of sugar, you can take a second helping knowing it's good for you.


1 bag fresh cranberries
3/4 cup sugar
1 apple, cored and diced
2 cups miniature marshmallows
1/2 cup chopped pecans
Large carton Cool Whip (not the giant sized one, though)

Chop cranberries in a blender or food processor. Add sugar and allow to sit four hours or overnight in the refrigerator. Add apple, pecans, miniature marshmallows, and Cool Whip and mix thoroughly. Refrigerate until time to serve.

This doubles as a dessert, so if you want something sweet, but not as heavy as Aunt Maude's chocolate bottom pecan pie, this is perfect.

For our family, it's not Thanksgiving without cranberries. How about you? Any dishes that you simply must have every year?


Erica Vetsch said...

This sounds yummy!

For our family, Thanksgiving just isn't the same without Sweet Potato Souffle.

Camille Cannon Eide said...

Thanks for the recipe, Carla. I'm going to whip some up for a Thanksgiving dinner we're having at church tonight. Sounds good and easy, my kinda recipe!!!!


Erica, I've never heard of sweet potato souffle, but my late m-i-l got me started 26 yrs ago making candied sweet potatoes (not yams, and not the stuff with the marshmellows on top...) for the Eide clan and we have it every holiday.

Carole said...

I love cranberries and this sounds like a great recipe, Carla. I wonder if it would work with Splenda rather than sugar? I think I'll give it a try.

Camille Cannon Eide said...

Ok, I just made this for church dinner and it's yummy! And pink!

Carole, I've found many recipes with fruit that call for sugar really need at least some in order to draw the juices out of the berries, etc. It's a chemical thang. But you could probably get away with less sugar to do that trick and then add splenda, maybe just have to experiment.

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