I hope those of you that celebrate Christmas have been enjoying the holiday, feasting on your favorite dishes, and not over-indulging. I’ve got lots of stories and photos to share. Tales of the Turkey will come tomorrow. Today is all about my culinary contribution.
San Geraldo’s mother, Alice, had a cranberry salad recipe, the origin of which is unknown. She served it as a side dish, which is the norm for cranberry salad. However, once it was introduced to my family, they were stunned to see it on the table with the main course and thought it would be much more appropriate as a dessert.
I know I always say I don’t cook. It should be understood that it’s not because I’m incapable but instead because, mostly, I hate it. I can, however, take responsibility for one dish if required. And, for some unremembered reason, Alice’s cranberry salad has become my signature dish.
When you follow my photo-illustrated “cooking” instructions below, you will be shocked to learn I have so mastered the complex recipe that I can now create this dish completely from memory. For real! (Click any image to magnify my gastronomy.)
|WASH THE CRANBERRIES, DISCARD THE SOFT ONES.|
|GRIND CRANBERRIES (IN SAN GERALDO’S GRANDMOTHER’S MEAT GRINDER).
ALLOW THE JUICE TO DRAIN AWAY.
|THE GROUND CRANBERRIES.|
|ONE SMALL CAN (DRAINED) GROUND PINEAPPLE.|
|ONE CUP MINI MARSHMALLOWS.
(“JETTED” ALL THE WAY FROM SEATTLE BY JUDYSHANNONSTREETWHAT.)
|BEFORE ADDING THE MARSHMALLOWS, ADD ONE CUP OF SUGAR.|
|GENTLY BLEND IN ONE CUP OF WHIPPED CREAM AND…
This year’s cranberry salad was a brilliant success. I’m thinking of opening a cooking school.
The Cranberries (of course)