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Fresh Cranberry-Grape Salad

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“This has been a traditional salad on our Thanksgiving table for many years. To give you an idea of how long, the only red grapes I could get at first had seeds in them. There was no such thing as seedless! This salad is so much less work now that I don't have to seed the grapes. And it really is delicious -- so different . And it has a make-ahead feature that is most welcome at this busy time. It can be started up to 2 days ahead. Recipe from BH&G. Chilling time is not counted in prep time.”
READY IN:
25mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Put cranberries through the food grinder, using coarse blade. Or chop in processor. Stir in sugar. Let stand overnight.
  2. Next morning, drain well, pressing lightly to remove excess juice. (Reserve the juice for another use. I like to add it to a fruit punch.) Cut grapes in half and remove seeds if necessary. Add grapes and nuts to well-drained cranberry mixture. This much may be done ahead. Refrigerate.
  3. Just before serving, fold in the whipped cream. Mound in a lettuce-lined bowl, garnished with clusters of grapes. Serve immediately. Recipe doubles easily.
  4. Note: You may add a small can of pineapple tidbits, well drained, with the grapes and walnuts, if you wish.

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