Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, citrus cranberry sauce, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I adore cranberry sauce and cranberry salad.
To me, cranberries are the perfect fruit because they are both tart and sweet. Well, sweet if you boil them in a vat of sugar syrup lol! Anyway, this cranberry salad recipe is so fresh and yummy. You get to sue an array of brightly colored fruits like pineapple, oranges, and of course, cranberries. This is one of the dishes that I really look forward to eating on Thanksgiving Day.
One thing that my husband enjoys doing is using the leftover cranberry salad or sauce to make “Thanksgiving sandwiches.” he will put turkey, stuffing and cranberry sauce between two slices of bread and call his creation good. You know what? it is very good! I think Subway copied his recipe haha! Enjoy 🙂