Southern Holiday Cranberry Salad
This Cranberry Salad Recipe goes great with a Traditional Turkey meal
Nov 10, 2006
Cranberry Salad is a beautiful side dish. It's made the day ahead and chilled, so it cuts down on the work load on meal day. This recipe is a keeper.
In my family, Cranberry Salad is right at the top of the list as an accompaniment for Turkey during the holidays. Most southern families have some kind of cold salad to go with the big Thanksgiving or Christmas meal. Some of these side dishes are . . . well . . . let's just say ineresting. This one is a real winner.
Holiday Cranberry Salad
- 1 14 ounce can sweetened condensed milk (don't use evaporated - too thin)
- 1/4 cup lemon juice (fresh is great but bottled is OK too)
- 1 20 ounce can of crushed pineapple, drained
- 1 16 ounce can of whole berry cranberry sauce
- 2 cups miniature marshmallows
- 1/2 cup nuts (pecans are especially good)
- 1 8 ounce carton frozen Cool Whip (thaw it before mixing up the recipe)
Directions:
- In a large mixing bowl, stir together the milk and lemon juice.
- Add pineapple, cranberry sauce, marshmallows, and pecans. You can also put in a drop or two of red food coloring to give it a brighter festive color especially for Christmas.
- Fold in the Cool Whip.
- Pour in a 9 x 13 pan and put in the refrigerator overnight. It firms up when chilled.
The salad can be cut in squares and served or dipped out with a spoon.
If you'd like to try another cranberry recipe, then Southern Cranberry Cookies are delicous too.
The copyright of the article Southern Holiday Cranberry Salad in Southern Cuisine is owned by Cyndi Allison. Permission to republish Southern Holiday Cranberry Salad in print or online must be granted by the author in writing.
