By now, nearly the entire cranberry crop has been harvested. Millions and millions of the hard, tart berries grown in the bogs of Cape Cod, Massachusetts, New Jersey, Wisconsin, Washington, Oregon, and the Maritime Provinces of Canada have been bagged fresh or earmarked for juice or sauce. The cranberry is a member of the heath family and a relative of the blueberry and huckleberry. The Pequot Indians of Cape Cod called the berry ibimi, meaning "bitter berry," and combined crushed cranberries with dried venison and fat to make pemmican.
12-ounce package fresh cranberries
2 cups sugar
4 medium tart green apples
1/3 cup chopped celery
1/2 cup purple seedless grapes, halved
1/2 cup chopped walnut pieces
1/3 cup mayonnaise (optional)
2 large tart apples
WASH AND PICK OVER the cranberries. Drain well. Coarsely chop cranberries in food mill or processor. Stir sugar into berries, cover, and chill for 4 hours. Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours). When cranberries are drained, core and chop apples, but do not peel. Combine apples, celery, grapes, walnuts, and mayonnaise. Gently fold in cranberries. Makes 8 servings.
This colorful salad could become a new Thanksgiving tradition, but don't save it for once a year -- it's a great complement to roast pork, too. For a delicious fruit salad, omit the mayonnaise.