Tis the season for CRANBERRIES! We are approaching Thanksgiving here in the US and cranberries have been at the table for this meal for a long time. If you want to learn a little more about it and see a couple other recipes - I will direct you to this article.

Whatever way you enjoy cranberries - here are the two cranberry salad recipes we found in one of our gramma’s recipe boxes. One uses whipped cream and marshmallows and the other uses gelatin - they are a product of their era.

The most extensive article I have found (so far) about salads that include marshmallows or whipped cream is linked here. It’s interesting to me how it has evolved over the years. I remember eating “fruit salad” as a kid with marshmallows and whip in it and it was (obviously) one of my favorite dishes to eat. I had never heard it called “ambrosia” until I moved to the south where you can find it in the grocery store with that name attached to it. They are not exactly the same but they have the same origin and I think that’s pretty cool.

Cranberry Salad Option 1:

1 lb cranberries (chopped)

1 can crushed pineapple (13 1/4 oz drained)

1/2 cup sugar

2 cups miniature marshmallows

combine and let stand overnight

Fold in 8 oz container of Rich Whip

I made the one with mini marshmallows in it and it reminded me of fruit salad I used to eat as a kid - except way more tart. Letting this sit overnight allows the marshmallows to get super squishy and all the flavors combine better.