Cranberry Salad
Cranberry Salad
(Serves six)
I attended a Thanksgiving raw food demonstration that Amy Rachelle gave in October, 2003. This recipe was on her menu and it was delicious. I've made it often every holiday season since then and I always get requests for the recipe.
Ingredients:
2 cups cranberries
½ cup pecan pieces
½ cup orange pieces
½ cup raw honey
Preparation:
Grind cranberries, 1 cup at a time in a blender. In a mixing bowl, add all ingredients, mix well. Cover, refrigerate, and let sit overnight.
Notes: It's not absolutely necessary to let it sit overnight, several hours the day of is adequate. But the longer you can let it sit, the more the flavors and juices will combine for a really tasty result!
Stephen Parker
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