Oy, Cranberries!

“The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce.”
John Josselyn, 1663, while visiting New England

I adore cranberries in any way, shape, or form.  My mother found this recipe in a magazine in 1965 and has been making it for holiday dinners ever since. In our family it’s known both by its formal name, Cranberry Waldorf,  and Yummy Pink Stuff. Pre-holiday planning conversations usually go something like this:

Mom: Should I make the Cranberry Waldorf?
Me: If you want me to show up, you’d better.

If she ever stops making it, I’ll get worried.

I don’t have a picture of it all sparkly and yummy in its pretty glass dish, so here’s a picture of the page in Mom’s recipe notebook with the original clipping tucked inside.

And, of course, here’s the recipe!

Cranberry Waldorf


Ingredients

  • 2 cups raw cranberries
  • ½ cup sugar
  • 3 cups mini marshmallows
  • 2 cups unpeeled tart apples, diced
  • ½ cup walnuts
  • ½ cup green grapes
  • ½ teaspoon salt
  • 1 cup whipping cream, whipped

Directions

  1. Grind cranberries and combine with sugar and marshmallows. Cover and chill overnight
  2. Add apples, walnuts, and salt to the cranberry mixture. Stir gently until well combined.
  3. Fold in whipping cream and chill.
  4. Serve in a pretty glass bowl. Garnish with more grapes if desired.

Notes:

  1. Mom’s note on the original clipping says DO NOT use Cool Whip. She has used Dream Whip (a powdered whip cream mix for those of you who don’t remember it.)
  2. Mom also noted a version she found in 2016 that uses crushed pineapple in place of the grapes. As for me, I’m a purist. I like grapes.

Enjoy!

Recipe by Kay Charles/Patricia Lillie:  https://kaycharles.com/2017/12/21/cranberries/

The Kindle edition of Ghosts in Glass Houses, the first Marti Mickkleson Mystery, is currently on sale for 99 cents until the end of December! 
Read a sample.

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