Aunt Jeannie's Cranberry Salad

In our family, holidays have always been built around family and food, and we have big families. Last Thanksgiving, we had a total of 16 people staying at our house. Holiday recipes have become traditions, and we were delighted to realize that Aunt Jeannie's Cranberry Salad is safe for Sophie—no modifications are even necessary. This is certainly a family favorite. Last year, we made a double batch for Thanksgiving Day, and a second double batch for after Thanksgiving. Some people might consider this salad to be a relish, but our family eats it like a separate dish. It's been known to be eaten straight out of a bowl, and I've also seen family members pile it onto turkey, mashed potatoes, and even on top of pie! Making it a few weeks before Thanksgiving to take the pictures for this post was a special treat. Every one of my children said, “You mean we get to eat it today?!?”

Aunt Jeannie's Cranberry Salad

1 12 ounce bag of whole fresh cranberries
1 navel orange
1 granny smith apple
1 cup sugar

This salad is very simple to make. You will need a food processor or a high quality blender. I use a food processor, so these instructions will reflect that.

Sort and rinse the cranberries if necessary. Be sure to drain them well if you do rinse them. Pour the cranberries into the food processor and pulse until they are chopped evenly, and to the size you prefer. 

Empty the cranberries into a large mixing bowl. Wash the orange and apple, but do not peel them. Cut the orange into quarters and process it in the food processor just as you did with the cranberries.

Some people like to process the apple in the food processor as well, but I prefer to chop it instead. I like the texture and color that this adds to the salad. I quarter and core my apple, slice it thin in one direction and then slice it thin again at a 90 degree angle to the first slice.

This photo shows the half on the right has been chopped completely, and the half on the left is only half done.

Add the oranges and apples to the mixing bowl, as well as 1 cup of sugar. Mix the salad together and eat immediately or refrigerate overnight before serving. Make sure to get some quick, or you won't have any at all!