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.
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.