and sweet, Mom's Cranberry Salad is perfect for Holiday meals.
My first exposure to cranberries did not go very well. I was
in elementary school and could not believe that anyone would put such face-puckering fruit in their mouth on
purpose! Yuck! Over time I developed a mild fondness for cranberry sauce and juice, but since Glenn and Andy were
equally unconcerned about eating cranberries, I did not make anything with the little red berries outside of
Thanksgiving side dishes.
Then Mom made this salad for us during one of her visits and
we discovered that we do like cranberries. Very much. At least when they are made this way. Pale pink with chunks
of red and yellow, this salad is festive and pretty.
The cranberries need to be ground up, either in a food grinder
or in a food processor. I like to grind most of the berries into fine bits, then leave some a little larger for a
crunchy contrast. I didn’t have a can of crushed pineapple but I did have some fresh pineapple, so I mushed some up
in my food processor. Unfortunately, a little too well! It is better texturally when the pineapple is left a little
chunkier than what I show here. But the flavor is fantastic. The tart crunch of the ground cranberries is offset by
the sweetness of the sugar and pineapple, then held together with the fluffy whipped topping. Our whole family
loves this salad!
Loaded with nutrition, cranberries have many health benefits
as well as good taste. Numerous studies have shown that cranberries can help prevent cancer and help protect the
liver, and cardiovascular, dietary and urinary systems. It makes me feel even better serving my family Mom’s
Cranberry and Pineapple Salad.
Make Mom’s Cranberry and Pineapple Salad up at least a couple
of hours before eating so that the flavors have a chance to meld.