Cranberry Waldorf Salad

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This colorful salad could become a new Thanksgiving tradition, but don't save it for once a year -- it's a great complement to roast pork, too. For a delicious fruit salad, omit the mayonnaise.

Yield: 8 servings

• 12-ounce package fresh cranberries
• 2 cups sugar
• 4 medium tart green apples
• 1/3 cup chopped celery
• 1/2 cup purple seedless grapes, halved
• 1/2 cup chopped walnut pieces
• 1/3 cup mayonnaise (optional)

Wash and pick over the cranberries. Drain well. Coarsely chop cranberries in food mill or processor. Stir sugar into berries, cover, and chill for 4 hours. Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours). When cranberries are drained, core and chop apples, but do not peel. Combine apples, celery, grapes, walnuts, and mayonnaise. Gently fold in cranberries.