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Cranberry Salad (A.k.a. Thanksgiving Pink Stuff)

Cranberry Salad (A.k.a. Thanksgiving Pink Stuff) Recipe

My mother got this recipe from a dear family friend in the 1950's. No matter who in our family is making Thanksgiving dinner, you can bet this dish will be served. Note: the times indicated do not include refrigeration time. Cranberries from Wisconsin make this a Midwest U.S. regional recipe. (Also, I first enjoyed it in Missour - another fine Midwestern state).
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Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Calories 182.1 kcal

Ingredients
  

  • 2 cups cranberries
  • 2/3 cup water
  • 1 cup sugar
  • 1 cup chopped pecans
  • 3 large bananas, chopped
  • 28 ounces fruit cocktail in light syrup, drained
  • 1 pint whipping cream
  • 1/2 teaspoon vanilla
  • 6 tablespoons sugar

Instructions
 

  • The day before serving, cook cranberries in water over low heat until soft.
  • Add sugar and mash.
  • Add chopped nuts.
  • Stir, cover and refrigerate overnight.
  • About 4 hours before serving, add the fruit cocktail.
  • Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
  • Add bananas to fruit mixture.
  • Gently fold whipped cream into fruit mixture until well blended.
  • Serve immediately.
  • Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!

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Nutrition

Serving: 100gCalories: 182.1kcalCarbohydrates: 22.5gProtein: 1.2gFat: 10.7gSaturated Fat: 4.9gCholesterol: 27.2mgSodium: 10mgFiber: 1.6gSugar: 18.7g
Keyword < 30 Mins, For Large Groups, Fruit, Low Protein, Thanksgiving
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