19 Dec Texas Holiday Treats: Spicy Cranberry Salad
Sometimes, on my Christmas table, I put this cranberry salad in a crystal bowl with a red or white candle in the middle; just remember to blow out the candle before you start spooning up the salad! Tonight, I put the salad in my red snowflake Christmas bowl!
1 12-ounce package fresh cranberries (frozen cranberries will work, but my families likes the fresh better)
1/4 cup Texas Pepper Jelly’s Cranberry Apple Rib Candy
1 tart apple, peeled and finely chopped
1/2 cup pecan pieces
3/4 cup sugar (I use Truvia)
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon finely grated orange/lemon peel (either or both; I use both)
1/2 pure maple syrup
1/4 cup finely shredded pineapple
What to do:
Put all ingredients except the pecans into a medium saucepan and mix thoroughly. Stir together (don’t leave them!) until the mixture comes to a rolling boil, then turn the heat down and continue stirring for about ten more minutes or until the mixture starts to thicken. The cranberries will have begun to soften and many of them will be “popping.” That’s good; you want them to pop!
Remove from heat and add the pecans. Pour into a pretty bowl, cover, and refrigerate until time to set the table.
This cranberry salad is beautiful as well as delicious.
Some people prefer their cranberries to be chopped up fine; go ahead and throw them in your blender if you want, but we like ours mostly whole and round with about half of them “popped in two.”
Delicious. Absolutely delicious. You might want to consider doubling this recipe so you’ll have some for the next day, but don’t count on that. However much you make, they’ll eat up on day one.
Some people hide a little. I suppose that’s awful, but there’s such a thing as self preservation. And I like cranberry salad even better the next day, and if I don’t hide a little, there won’t BE a next day for it.
We do what we gotta do.