Wednesday, December 22, 2010
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: