WINNING RECIPE: My Thanksgiving Hot Cranberry Salad
Although my repertoire of weeknight dinner recipes could still use some work, Thanksgiving is one day of the year when I always go all out— turkey, stuffing, biscuits, the works! My favorite dish to make, however, is my hot cranberry salad. I’ve been making it for years and it’s always a huge hit. My mouth is watering just thinking about it!
1½ lb. fresh cranberries
4 large Golden Delicious apples (peeled and cubed)
1 ½ cup brown sugar
1 Tbsp Cornstarch
1 Tsp Cinnamon
½ Tsp ground cloves
1 oz. butter
3 cups marshmallows
1 cup walnuts
Preheat oven to 375 F. Melt 1 oz. of butter in the pot or spray with Pam. Add cranberries and apples to the pot and sauté until cranberries start to pop. In a separate bowl, mix all other ingredients except for walnuts. Add the mixture to the pot and stir. Add the walnuts last and cook on medium heat for 5 to 6 minutes. Pour the contents of the pot into a Pyrex dish sprayed with Pam, and bake for 25 minutes. Top with marshmallows and broil until crisp (approximately 2 minutes, being careful not to burn.