This is a sponsored post on behalf of Kenmore.
I can’t remember how old I was the first time my grandmother allowed me to help her cook Thanksgiving dinner but I sure do remember how proud I was that I wasn’t just one of the kids anymore. No more, “stay out of the kitchen,” snarls were coming my way. Now I was part of the team. My first task was her famous Cranberry Salad. I know what you are thinking…GROSS. It isn’t though. It’s delicious and EVERYONE in our house devoured it. It’s full of sugar and marshmallows and strawberry jello. What’s not to love? My favorite way to eat it is to fill my fork with half turkey and have cranberry salad. My mouth is watering as I type.
Watching the cranberries boil and slowly split and make a light popping sound became the highlight of my Thanksgiving. As the years went on and I grew older my grandmother, mimi as I called her, and I spent countless hours in the kitchen preparing Thanksgiving dinners together. Long after the final guest had gone home my mimi and I would sit in her quiet living room, piano music playing on cassette, sipping wine and laughing or gossiping about the day. I lost my mimi many years ago and while I think of her often, I never feel closer to her than when I am cooking her amazing holiday recipes.
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1 package cranberries
Pinch of baking soda
Pinch of Salt
1-1/2 cups sugar
18 Marshmallows (Each one cut into fourths)
1 cup diced celery
1 cup peeled and diced green apple
1/2 cup chopped pecans
1 package strawberry jello
2 cups water
What You Do:
Combine berries and water in a sauce pan.
Allow to cool. Add celery, apples and nuts.
Place in refrigerator to set.
Helpful Tip: I make mine one to two days in advance. One less thing to do on the big day.
For more information on the Kenmore PRO line of appliances, visit: Kenmore.com
Disclosure:This recipe post is sponsored by Kenmore and compensation has been provided by them. As always, the opinions and ideas expressed here are my own.