Cranapple Salad
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Clara Mae Speaker
Categories: Salad- slaw- salad dressing
Ingredients
- 24 oz. fresh cranberries (can use frozen)
- 4 to 5 large red delicious apples
- 2 to 3 cups sugar
- Chopped pecans, for serving, optional
Directions
- Wash cranberries and apples, drain.
- Cut apples into 8 chunks, removing cores. Do not peel apples.
- Working in batches to fit your processor, pulse or grind the apples and cranberries to the texture of pickle relish, being careful not to over process.
- Pour each batch into large glass bowl, add sugar and stir well to incorporate sugar.
- Cover and refrigerate for at lest 4 hours. It’s best to make the night before serving or up to two days ahead of serving. Keeps up to two weeks in the refrigerator. Serve with chopped pecans on side, if desired.