Cranberry Salad With Pecans |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Cranberries in a cloud of citrus flavored whipped cream. Sweet, tart and savory all at once. Long prep time is waiting time. Ingredients:
3 1/2 cups cranberries, fresh or frozen (1 package) |
1 1/2 cups sugar |
1 1/3 cups celery, cut into 1/8-inch dices |
1/2 cup pecans, toasted and coarsely chopped |
1 cup heavy cream |
1 lemon, zest of, , grated (optional) |
1 lime, zest of, , grated (optional) |
Directions:
1. Place the cranberries and sugar in food processor and process until the cranberries are finely chopped.
2. (If you are using frozen berries, do not thaw them before chopping them in the processor-it will work better if they are frozen).
3. Place berry mixture in a large bowl and let it sit at room temperature loosely covered, for at least 8 hours or overnight.
4. Add the celery and pecans to the cranberries and mix well.
5. Whip the cream in a chilled bowl until stiff.
6. Fold the zests into the whipped cream, then fold the cream into the cranberry mixture.
7. Chill, covered, for at least 30 minutes.
8. Note: To toast pecans, preheat the oven to 350 degrees.
9. Place the pecans in a baking pan large enough to hold them in a single layer and toast, stirring once, until they smell toasted (10 to 15 minutes).
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