Cranberry Salad With Pecans

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 6
• 3 1/2 cups cranberries, fresh or frozen (1 package)
• 1 1/2 cups sugar
• 1 1/3 cups celery, cut into 1/8-inch dices
• 1/2 cup pecans, toasted and coarsely chopped
• 1 cup heavy cream
• 1 lemon, zest of, , grated (optional)
• 1 lime, zest of, , grated (optional)

Recipe

• 1 place the cranberries and sugar in food processor and process until the cranberries are finely chopped.
• 2 (if you are using frozen berries, do not thaw them before chopping them in the processor--it will work better if they are frozen).
• 3 place berry mixture in a large bowl and let it sit at room temperature loosely covered, for at least 8 hours or overnight.
• 4 add the celery and pecans to the cranberries and mix well.
• 5 whip the cream in a chilled bowl until stiff.
• 6 fold the zests into the whipped cream, then fold the cream into the cranberry mixture.
• 7 chill, covered, for at least 30 minutes.
• 8 note: to toast pecans, preheat the oven to 350 degrees.
• 9 place the pecans in a baking pan large enough to hold them in a single layer and toast, stirring once, until they smell toasted (10 to 15 minutes).