The star of the show is “Tom Turkey,” of course, but at our house, it just wouldn’t be Thanksgiving without fresh cranberries. An old-fashioned side, Cranapple Fluff, was served by both of my grandmother’s, and I’ve always thought it is so pretty.
Yes, pretty and pink, even preppy, especially on a bright, green, lettuce leaf. We are crazy about cranberries and they are such a super-food, especially when served raw. Add nuts and apples, and it’s not half-bad!
I always like to get as much done as I can in the days before. With Cranapple Fluff, I can get the first step done the day before and then quickly finished up the next morning.
All you need to do is rinse your cranberries and drain well. Finely chop them, preferably in a food processor, add sugar and stir together. Then add marshmallows and stir in. Cover with an airtight lid and place in the refrigerator overnight.
The next morning, dice or cut apples into chunks. Chop nuts and whip the cream. Add apples, nuts, and salt to the cranberry, sugar, cranberry mixture and mix together well. Fold in the whipped cream, cover, chill, and serve at mealtime.
It’s just that simple! Garnish with baby romaine lettuce leaves if desired.
Happy Thanksgiving all!
- 2 cups raw cranberries, chopped finely, preferably in a food processor
- 3 cups miniature marshmallows
- 1/2 cup sugar or stevia
- 3 tart apples, (I used Granny Smith) diced or chopped
- 1/2 cup walnuts or pecans, chopped
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, whipped to stiff peaks
- romaine leaves for garnish if desired
- The night before you wish to serve, combine cranberries, marshmallows, and sugar or stevia. Chill overnight in a sealed container.
- The next morning, add apples, nuts, and salt and stir well. Whip and fold in whipping cream. Chill and enjoy.