Miss Kay Robertson presents a Thanksgiving special: Aunt Judy’s Cranberry Salad.
Aunt Judy was Phil Robertson’s older sister. She loved to cook and used it as a way to relax. Aunt Judy was an administrative nurse and passed away in 2006.
Ingredients (8-10 servings):
1 bag (12 ounces) fresh or frozen cranberries (3 cups) rinsed and dried
1 cup sugar
1 can (20 ounces) crushed pineapple, drained
2 cups miniature marshmallows
1 container (16 ounces) whipped topping
1 cup chopped pecans
- In a food processor, pulse de cranberries and sugar together until coarsely chopped. Transfer to a container with a cover and refrigerate overnight. If you don’t have a food processor, use a mallet or fork to crush the cranberries.
- The next morning, put the cranberries in a colander and drain off the juice. Transfer the cranberries to a large mixing or serving bowl and add the pineapple, marshmallows, whipped topping, and pecans and mix well.
- Refrigerate until you’re ready to serve.