It’s usually around Christmas when I indulge in a bit of sugar. This recipe always makes the annual, indulgence list. This lovely, pink Waldorf salad comes together so easily and it’s so dang good. It’s a wonderful way to use up that last bag of fresh cranberries in your fridge.
1 bag fresh cranberries
3/4 cup of sugar
2 apples peeled and chopped
1 cup toasted, sugared pecans
2 cups of mini marshmallows ( I just eye ball the amount and most likely, it’s technically closer to 3 cups due to my heavy-handed ways … )
1 regular sized container of cool whip
Rinse cranberries and drain on paper towel.
Place cranberries in food processor and give it a few whirls until the cranberries are finely chopped.
Remove cranberries from food processor and place in a mixing bowl.
Add sugar to cranberries and combine.
Place cranberry-sugar mixture in a container and refrigerate overnight.
The next morning, pour the cranberry-sugar mixture into a large mixing bowl.
Add the peeled and diced apples.
Add the marshmallows.
Add the pecans.
Add the cool whip and combine - it turns pink!
Let the salad chill for a few hours and serve.
Jun 23, 18 10:01 PM
If you’ve never tried your hand at a Thai recipe, I encourage you to consider giving this one a go.
May 28, 18 10:03 PM
This slightly exotic, main entree is most definitely a guest-worthy dish.
Apr 15, 18 01:32 PM
The combination of diverse ingredients meld beautifully via the slow cook method, culminating in a surprisingly, delicious dish.
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