12 oz. bag cranberries
4 c. halved or quartered purple grapes
2 Pomjegranates, shelled
1. cup sugar
2. c. pineapple tidbits, rserve jiuce
3 apples, peeled and diced
1/2 c. chopped pecans
1 pint whipping cream, whipped, sweetened with 1/4 c. powdered sutar
Night before you are going to serve it--wash and then grind the 12 oz. bag of cranberries until finely chopped. In bowl mix ground cranberries with sugar. Stir well, cover and let sit in the refrigerator overnight.
Day of Serving--Take 4 cups purple grapes and wash them and cut them in half or fourths. Peel and dice apples and place in pineapple juice until ready to mix in salad.
In a large serving bowl, add drained pineapple, pomegranate seeds, and cut grapes. Drain cranberries of excess juice and add. Drain apples and add. Add pecans. Whip cream with powdered sugar. Fold whipped cream into salad. Refrigerate until ready to serve.
note: To get pomegranate seeds out of shell either submerge in a large bowl of water to remove or score membrane in a few places and cut side down in palm of your hand. Tap pomegranate with wooden spoon over a bowl. Seeds will fall out into the bowl. You tube video: "How to Properly Cut and De-seed a Pomegranate"
