THEME: Fresh Cranberry Salad
Jamie R
Denver Post Staff
11/21/2006
>From Betty L. Heath of Firestone: "I was 25 weeks into my 4th pregnancy when my water broke on November 1, 1967. The doctor had confined me to full bed rest until the baby arrived. An elderly couple we knew called us asking if they could have Thanksgiving Dinner with us. She explained that they would bring the dinner and join us. Her fresh cranberry salad was so tasty I added it to my recipe file. My friends have since passed away, but I honor their memory by having this delicious dish at my Thanksgiving table every year."
1-pound package raw cranberries (finely chopped or ground)
1 1/2 cups sugar
1 cup miniature marshmallows
3 ripe bananas
1/2 pint whipping cream
Mix all ingredients together and store in refrigerator for at least 24 hours or longer. A few hours prior to serving, whip cream until stiff. Slice bananas and fold, with whipped cream, into the cranberry mixture and refrigerate for a few hours before serving.