Anyone else stuffed?
Well, it’s good to be back. This is my first post in over a month and a half, (thanks for picking up my slack, motherofchaos3), and I have missed it. There’s been lots going on, but that’s a story for another day. For now, I’ll share my grandma’s cranberry salad recipe. She was a farmer’s wife, and the mother of 13. Nope, that wasn’t a typo 🙂 This recipe is easy, inexpensive, and adds lots of color to the table. And it’s yummy, of course!
Grandma’s Cranberry Salad
16 oz. can of whole berry cranberry sauce
small can of crushed pineapple, drained
10 oz. bag of miniature marshmallows
one cup of cool whip (or more if you like!)
I also like this recipe because it can be made the night before a big meal. Just mix together the cranberry sauce, pineapple, and marshmallows.
Put them in a covered container and refrigerate them overnight. Just before you’re ready to serve your meal the next day, stir in the cool whip until well mixed.
That’s it! So easy and delicious. The cranberries make it a logical choice for Thanksgiving or the Christmas holiday meals, but the color makes it a great option for Valentine’s Day too.
Have a great day, I’m off for a tryptophan induced nap 🙂