Cranberry Grape Salad

• Grind 4 cups (16 oz.) fresh cranberries. (I use my food processor; you can use a blender if you don’t have one.)
• Mix in 2 C sugar
• Drain mixture in a colander set over a bowl overnight (cover it with plastic wrap and leave it on the counter.)
• Add:
  • 2 C purple grapes, cut in half
  • 1/2 C toasted walnuts or pecans, chopped
  • 1/2 pint whipping cream, whipped
• Fold all ingredients together serve immediately. (Or, if you need to keep it in the fridge for a few hours, hold the nuts out and stir them in right before you serve.)

Happy Thanksgiving!