Recipe Repast

In ordinary times, we would gather after the service and share memories of my Mom over a variety of delicious foods. Sadly, we are not in ordinary times, and because this service will be primarily attended via Zoom, there is no practical repast option.

Since that is the case, I thought I would share one of my Mother’s favorite recipes. Not one of her own, secret, prized personal recipes, but one that she herself had added to recipe exchanges in the past: Frozen Cranberry Pineapple Salad.

If you happened to eat a holiday dinner with my Mom, or perhaps a winter celebration of almost any other kind, she probably made this for you. She loved it because it was simple, easy to make ahead, and tasted like cranberry pineapple sherbet despite technically being “a salad.”

It’s so easy to make ahead that it is also easy to forget while setting the table. Many, many years we would eat this in January, having forgotten it in the freezer all through the holidays. We still loved it

So here’s Frozen Cranberry Salad. Perhaps you might want to download it, and try making it to eat the day of the Zoom funeral. Or maybe you might want to just print it out and tuck it away for another day, and maybe you’ll think of it when you see it again. Maybe it’s not your speed at all, but I’m glad you took the time to read about it, because it was special to my Mom.

Frozen Cranberry Pineapple Salad

1 can (1 pound 4 1/2 ounces) crushed pineapple, well drained
1 can whole cranberry sauce
1 cup dairy sour cream
1/4 cup coarsely chopped pecans

Mix thoroughly pineapple, cranberry sauce, sour cream and pecans. Pour into refrigerator tray. Freeze at least 3 hours or until firm.

Thirty minutes before serving, remove tray from freezer & place in refrigerator.