Salade de canneberge

A Thanksgiving plate

Salade de canneberge: Source: Mama, cir. 1980's

Cranberries are almost as important as the tradition of Turkey at the Thanksgiving Table. How did the "bitter berry" make it to the first Thanksgiving table in 1621?  The cranberry is native to North America, and therefor, it was imbued by the local tribes who used it every way possible. For example, they refereed to the berry as survival food, as well, they cherished this berry as a medicinal fruit. To go further, they of course accompanied the berry along with their wild game such as venison, they drank the juice, but interestingly enough, keeping to the native philosophy of 'waste not' they also used the berry for dyes. Many of their clothing and blankets were said to be dyed by this lovely, cranberry red color. In my case, cranberry salad made it to my Thanksgiving table simply by heritage. My mom's been making this accompaniment for years. However, it's something I look forward to more the day-after, when you're making open-faced turkey sandwiches with cranberry salad on top, but don't be fooled. This bitterly sweet side dish is comparable to the pairing of lamb meat and mint jelly perhaps. Therefor, with no cranberry salad at the Thanksgiving table means a very nontraditional thanksgiving. Avoid the sugary can mixture during this time of year. This salad is very simple and enjoyable to make, and the flavor paired with your turkey will be greatly enjoyed by all at your table.
Type de plat Plat d'accompagnement
Cuisine américain
Temps de préparation 10 procès-verbal
Temps total 10 procès-verbal
portions 8 personnes


  • 1 paquet cranberries ou 2 cups dried
  • 4-6 feuilles gelatin or agar-agar
  • 1 tasse sucre
  • 1 pouvoir ananas écrasé
  • 1 entier Pomme
  • 1/2 tasse noix
  • 1/2 tasse whole cream en option


  • I opt to use dry cranberries and soak them in water for about 10 ma. to plump them up again. Keep the juices, add the gelatin sheets or agar-agar, and pour into a mixer or food processor
  • add the sugar, pineapple apples and pulse
  • add the walnuts and pulse a few more times, don't go full puree. It's nice to have some texture
  • add cream if you desire, this lightens the color and makes it a bit creamer. Put in a container and put if fridge over-night.
  • the next day, it's ready to be a nice topper for your turkey or other meat of choice
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