July 17, 2018
Desserts, Salads, Fruit Salad,
Nuts/Seeds, Walnut, Fruit, Cranberry, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Christmas, Entertaining, July 4th, Labor Day, Potluck, Thanksgiving, Food Processor, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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With a food processor, coarsely pulse and chop the cranberries. Do not grind them too fine; leave in larger chunks (see photo).
In a small bowl, mix together the cranberries and sugar and chill in the refrigerator overnight.
Toast the walnuts either in microwave (2 minutes), or oven. Chop and set aside.
Whip 2 cups whipping cream; add the powdered sugar and vanilla. The whipping cream should be really stiff.
In a large bowl, add the cranberry mixture, walnuts, chopped grapes. Fold the thick whipping cream into the cranberry mixture. Gently toss; chill the salad until ready to serve.
Leftovers can be frozen and served as a frozen salad later.
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