Cranberry Cream Salad

Happy Canadian Thanksgiving (and Columbus Day)!  It is this time of year that I am so glad I married a Canadian.  Until I started dating my hubby, I never knew that Canucks celebrated Thanksgiving several weeks earlier than we do in the United States.  I guess it makes sense if you think about it--it's colder up north so their harvest season is a bit earlier.  Thankfully, I get to give thanks twice a year with two Thanksgiving dinners!  I'm always looking for reasons to celebrate and eat good food, so even if you aren't Canadian, it would be silly not to take advantage of an excuse to eat turkey.  

This recipe comes from my Aunt Kohnie.  Everything she makes is delicious and this
salad could quite possibly be my favorite thing about Thanksgiving dinner.  It is light, fluffy, and festive and is a perfect side for a turkey dinner (or any potluck for that matter).   I love that is uses fresh cranberries and not canned, or cooked.  I can't wait until November 24th so I can make it again!

Cranberry Cream Salad
Printable Version
1 bag fresh cranberries  (frozen would work too)
1 20-ounce can crushed pineapple, drained
1 ½ cups sugar
1 package miniature marshmallows
1 pint whipping cream
Bananas (I used about 4 medium-sized)
Nuts (optional)

Use blender to chop or grind cranberries. You can use a little water or some of the pineapple juice  to help them chop, just drain it afterward.  Add pineapple and sugar to cranberries. Let stand in fridge 4 hours or overnight. Whip whipping cream. Fold in cranberry mixture. Add marshmallows, bananas, and nuts (if desired).


Recipe Source: My Aunt Kohnie