Over a Cup: Recipes for using cranberries, just in time for Thanksgiving | CraigDailyPress.com

Over a Cup: Recipes for using cranberries, just in time for Thanksgiving

Diane Prather

Cranberry Pineapple Salad

1 can whole berry cranberry sauce

1 can crushed pineapple, drained

1 pint of sour cream

1 cup chopped pecans or walnuts

Combine all ingredients and beat until well mixed. You can freeze this salad or refrigerate it. It can even be used as a dessert.

Holiday Fruit Salad

1 can (20 ounces) unsweetened pineapple tidbits (drained)

1 can (16 ounces) whole cranberry sauce

1 can (11 ounces) mandarin oranges (drained)

1/1 cup toasted pecan halves

1 carton (8 ounces) frozen whipped topping (thawed)

1 teaspoon grated orange peel

In a bowl, combine pineapple, cranberries and oranges. Fold in the whipped topping and orange peel. Top with pecans just before serving. You might choose to make individual servings, putting the salad on lettuce leaves. This is a diabetic recipe.

Cherry Cool Whip Salad

1 can cherry pie filling

1 can crushed pineapple, drained

1 can Eagle Brand milk

1 cup Cool Whip

1/4 cup chopped walnuts

Mix the ingredients together and chill overnight.

These last few days before Thanksgiving, I have been thinking about Thanksgivings past, those days when my siblings and I were growing up on the ranch. Mom cooked for days since everything on the menu was made from scratch. I remember the dining room table being covered with cookie sheets of bread that was being dried for the stuffing. Mom enlisted our help in cracking nuts to be used in some of the dishes. She made pie after pie — pumpkin, mincemeat, apple and maybe cherry — that would be served with real whipped cream on Thanksgiving Day. Closer to that day, she made homemade rolls, too. Then, of course Mom cooked up sweet potato casseroles, vegetables and salads. I think she may have cooked cranberries, too, instead of using the canned varieties.

Today I tend to cut corners when cooking a Thanksgiving dinner because I just don’t have the time to make everything from scratch. I use canned pumpkin, boxed stuffings, whipped toppings, and the like; however, in past years I have tried the “scratch” methods.

This week’s column features two recipes for using cranberries and one for using cherry pie filling (a recipe that I use a lot).

If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at P.O. Box 415, Craig 81626. Have a great Thanksgiving.

Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User