Wednesday, December 22, 2010

Cranberry Crush Salad

Cranberries bring a touch of sunshine to this drab time of year, yet they are too often used just as a condiment.  This salad can be any shade of red you choose, depending on how “crushed” you like your cranberries.  Adding pomegranate arils to the mix will make it even more rosy. 

I loved this salad because of the texture of the cranberries after macerating in the sugar overnight.  They became sweet/tart - much like a pie cherry.  I was convinced the cranberries and grapes were cherries - but not so!  The pineapple and cream were the perfect finishing touch, and I added just a few toasted slivered almonds for crunch.

Karen Tate (a good friend and great cook), brought her version of this salad to a recent Conference Center party for hosts/tour guides a few weeks ago.  She simply called it “Pomegranate Salad” - and it was delicious made with pomegranate arils and finely chopped cranberries.  It turned a deep red color and was beautiful as a Christmas side dish.  

Since I didn’t have any pomegranates on hand, I decided to try it with coarsely chopped cranberries minus the poms.  It was an entirely different experience.  I’ve included both versions - so make your choice depending on whether you like (or dislike) pomegranates and slivered almonds. 

For this holiday spin using the humble cranberry - the recipe can be found at:

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