This is too good to not find the time to share. This recipe is inspired by my friend Stephanie who makes something similar. Her version has the same basic ingredients but has jello in it. It is great but I wanted to try something sugar free. It was her version of this that first introduced me to eating raw cranberries. Honestly that had never occured to me. I had only ever had cranberries as cranberry sauce. I made this a few days ago and it worked out to be a very big bowl. I figured I would never get to the bottom of it and that it was unlikely that anyone else in my family would eat it. I was wrong on all sides of that thought. It was all gone in less than 2 days. True, it was me that ate 90% of it but that may have had something to do with the fact that I hid the bowl in the back of the fridge so it wouldn’t attract attention. It was super quick to make. I want to hurry and write this up so I can go make more. I was thinking about Thanksgiving dinners as I ate this. We all have experienced the coma that follows the big dinner. I was always told that it was the tryptophan so something like that in the turkey that makes us sleepy. I think it is the carbs. Think about it. The usual dinner includes stuffing, mashed potatoes, sweet potatoes, marshmallows, gravy, cranberry sauce… and that is all before the dessert. For me anyway that all spells carb coma. This salad contains all the flavors of fall without all the carbs. Enjoy. And Happy Thanksgiving!
1 12 oz bag whole cranberries
4 peeled oranges cut into chunks
3 small apples – cored (skin left on if they are organic)
3/4 cup pecan pieces
1/4 of a large pomegranate
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 T honey (optional)
In a large bowl food processor add the cranberries, apples, oranges and pecans. Pulse until you get a consistency you like. Transfer into a large bowl and add pomegranate, cinnamon, cloves and honey if you are using it. Toss to combine. Adjust to desired sweetness with honey.