My hubby’s wonderful mom would make this salad every Christmas, and it was my father-in-law’s favorite. One year, Christmas was at my house, and this cranberry salad had to travel. Unfortunately, the glass bowl holding the salad broke in transit. My father-in-law could not bear to see it thrown away and ate it anyway … it is that good!
Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, Minneapolis Star Tribune issue of Taste.
• 1 lb. fresh cranberries, chopped
• 1 c. sugar
• 2 c. heavy cream
• 5 oz. miniature marshmallows
In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.ADVERTISEMENT
In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.