Cranberry Waldorf Salad and Cranberry Sauce

IMG_1390Every family has their traditional Thanksgiving dishes.  If you have changed your diet lifestyle, you will find that some of those “old” foods are still worth it that one time a year, others not so much.  A change to eating organic, whole foods provides a great opportunity to find new favorites that taste fantastic and don’t leave you needing to sleep away the afternoon.

My daughter’s requested favorite is now Mel Joulwan’s Cranberry Waldorf Salad.  Last year I took it to my brother and sister-in-law’s celebration and no one even guessed it’s Paleo!

This is a make ahead recipe which is easily transportable when you are the guest rather than the host and keeps in the fridge for a few days of lovely leftovers.  To make this even easier, buy dry roasted chopped pecans and skip the toasting step.

Make sure to buy an extra bag of cranberries to make this Easy Paleo Cranberry Sauce and stick it in the fridge for a perfect side dish that doesn’t look like a can!

Save travels and have a very Happy Thanksgiving!

Cranberry Waldorf Salad

  • 1 can full-fat coconut milk

  • 12 ounces fresh cranberries

  • 16 dried apricots

  • 1 pound seedless grapes, cut in half

  • 2 medium apples, peeled and diced

  • 1/2 cup pecan halves (or buy dry roasted chopped pecans and skip the toasting and chopping steps)

  • 1 teaspoon pure vanilla extract

If you are toasting the pecans, preheat the oven to 350.  Put mixing bowl and beater in the freezer.

  1. Wash the cranberries and put them in the food processor with the dried apricots.  Grind them until the mixture has the consistency of relish.
  2. In a large bowl, toss the cranberry-apricot relish with the cut apples and grapes.  Cover tightly and place in the refrigerator overnight.
  3. If you are toasting the pecans, spread them on a baking sheet in a single layer and toast for 5-7 min until golden.  Watch them closely so they don’t burn.  When they are cool, chop and set aside.
  4. When you are ready to assemble the salad, take your can of coconut milk out of the fridge – don’t shake it! – and put it in the freezer for 10 minutes.
  5. Remove the mixing bowl and beater from the freezer.  Carefully open the can of coconut milk without shaking it and scoop out the thick, coconut cream on top into the chilled mixing bowl (toss the liquid that’s left over).
  6. Add the vanilla extract and beat the mixture on highest speed until it looks like whipped cream.  This takes about 5-7 minutes.
  7. Place the pecans and fruit relish in a large bowl.  Gently fold in the whipped coconut cream.  Store leftovers in the fridge.

IMG_1936Easy Paleo Cranberry Sauce

  • ½ cup orange juice
  • juice of 1 small lemon
  • ¼ cup honey
  • 5 cups raw cranberries
  • 1 Tbl orange zest {from approx. 1 orange}
  • pinch of salt
  1. Pour the orange juice, lemon juice, and honey into a medium-sized pot over medium heat. Let simmer for a few minutes.
  2. Add the fresh cranberries, stir, and simmer for another 5 minutes.
  3. Add the salt, stir, and simmer for additional 5 minutes or until mixture is thickened and most of the cranberries have popped.
  4. Add the orange zest and stir.
  5. Let cool and store in the fridge.  Can be served cold or at room temperature.

I am grateful each day for wellness, happiness and the opportunity to share with you.