Cranberries and Fluff

During the fall of my junior year of college in Wisconsin, I moved off campus into a private home with five roommates. That year our housemother prepared a traditional Thanksgiving dinner for us. She set up a big dining room table in her small living room with a white tablecloth, fine china and crystal.

She served a bountiful dinner of turkey and ham with all the trimmings. But my favorite dish of the entire meal was the cranberry salad. I liked it so much that I asked her for the recipe. I have prepared it for my family many Thanksgivings since that memorable one, and they enjoy the salad as much as I did.

Cranberry Fluff Salad

Active Work and Total Preparation Time: 25 minutes plus 8 hours chilling

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2 cups cranberries, finely chopped

3 cups miniature marshmallows

3/4 cup sugar

2 cups diced apples

1 1/2 cups seedless green grapes, cut in half

1/2 cup coarsely chopped walnuts

1/4 teaspoon salt

1 cup whipping cream, whipped

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Combine the cranberries, marshmallows and sugar in a bowl. Cover and chill overnight.

Just before serving, stir in the apples, grapes, walnuts and salt, then fold in the whipped cream.

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6 servings. Each serving: 368 calories; 119 mg sodium; 27 mg cholesterol; 14 grams fat; 5 grams saturated fat; 62 grams carbohydrates; 3 grams protein; 3.59 grams fiber.