Cranberry Salad - Subscriber Sunday #37 - A Make Ahead Recipe for the Holidays You Will Love!

Hello to all, welcome to come and patch my table. We're very happy to have you here with us today. It's Sunday, so we're making another recipe from the Sunday subscriber series. Now, we're very close to Thanksgiving, so this is a recipe that You can use no Thanksgiving dinner. This recipe came from Sherry and Jim Hyes in Uncanny, Iowa. Now, I wasn't sure how to pronounce the name Ananquim. So, I called their chamber of commerce to see if they could tell me how Pronouncer And nobody was there, but I got a recording and a girl said Thank you for calling the Chamber of Commerce of Uncanny, Iowa. So I'm gonna take her word that it's Anene, Iowa. This recipe is for a cream berry salad. Melissa and I received several recipes for cream berry salad no last year, no last year The middle. It was very difficult to choose one to do this Thanksgiving season. We take all these recipes and we put them on a kitchen balcony and we just cut back. We'll slow down until we get to Sherry and Jim's. Now, I'll tell you. Any of these receipts we receive would be good for us to use. We couldn't do them all, so we had to choose one. Let me read part of the letter that Sherry sent with a receipt from them. Diz, Hola, Tom and Melissa. I'm attaching a copy of a recipe for cream berry salad that was passed to For my dear mother-in-law when Jim and I got married. Jim is 82 years old and I am 81 and we've been married for 63 years. So, you can imagine the age of this recipe. Tested and proven, we love each other. 63 years of marriage. That is absolutely wonderful. Parabéns, you two. I have no idea where my mother-in-law got this recipe, but I suspect it was passed. For her mother, who would be Jim's grandmother. This recipe is essential for family end-of-year dinners at our house. It's a recipe prepared in advance. So, that makes it really easy to prepare for the end of year meals. We hope you and Melissa enjoy this cream berry salad. Rice from Xerez and Jim. So, let's make this cream berry salad today. Now, let me say that one of the reasons why we chose this was because she They have 5 ingredients. It's very simple. Like Sherry said you can do it in advance and leave it ready to go. Nothing of the last hour. And most of it is something you already have at home. You won't need to buy anything to do that. So, let's talk about what we're gonna use today to make a cream berry salad from Sherry and Jim. Let's start with a sack of fresh cranberries. This is a 12-ounce bag. I believe you can use up to 16 ounces because the recipe says up to half a kilo. The cranberries. So, this is just a 12-ounce bag and we're using these. Now, I'm gonna take a look at them and check if there's any fruit ruins or sacks before I go. Let's get started. Sometimes, you pick one that's rotten or one that's half-destroyed, it can be Um, little bit more. So, you just need to take a look and make sure they're all good before I'm going to use them. We're also using a cup of sugar, half a liter of cream of fresh milk. You want to make sure it's cream de lait fresh. We're gonna use about 34S from a bag of mini marshmallows. I probably won't measure. I'll clear about three quarters of the saco. If you're someone who feels like you really need to measure things to get accuracy, Must be about 4 1/2 cups. So you can measure if you want or just empty about three-quarters of the bag. And then we're gonna use a 20-ounce can of mashed abacaxi that we're gonna drain a lot I'm going to be fine. Let's push that juice out of the abacaxi because we don't want to leave our salad watery. Okay, let's start mowing our cranberries. Now, the first thing I have to do is look to make sure they're okay. So, I'm gonna make a pause here, I'm gonna open these, I'm gonna examine them. Actually, let me do that. It won't hurt if we do this on camera. It won't take long. I'm just going to open them. And you, let me get a cup of tea here. I'll play them and give them a look. It won't take long to look. You just want to examine them. And to make sure they're okay. If you see anything that's a little wrinkled and while I examine it, I'll put it in. This is Tigela. You can tell if there's a bad one, you'll see very easily. He'll be in the house. It will be very dark. And I hope to find a room because I want to show it to you. I want to show you what you're looking for. But so far, these seem very good. I don't know if I've ever picked a sack of cranberries that didn't have at least one bad one. It's not that bad. I'm telling you. Is it just because they're hurt? - Yes, I did. For being thrown from one side to the other, you know? By the machine that takes you to the fields, I think. Um, this is a little wrinkled. It's not bad. But you can see that it's kind of wrinkled. It's all right. There's nothing wrong with that. Probably still got some cavities in it. I'm going to have to go. I'm sure of it. If you have, you want to pull them. And then, before using them, I always rinse them. I simply can't stand the idea of using them without washing them. Now, I want to show you the bottom of this bowl. There's not much in there. But you can see there's just a little bit that looks like a stalk there. Can you see that? And then have a little of sujeira. You can see some spots. So, I'm going to rinse it off pretty quick. Run and die later. Now that they're washed and dried a little. Let's put them in our food processor. And I'm just gonna pulse until they're finally moistened. You don't want big pieces in there. But I also don't want them to be pulverized or turned into puree. So, I wouldn't tie and leave tied. By the way, this little Sambin Oscar is a great food processor. But unfortunately, a Sambin doesn't make any of these food processors. So, several people asked us where we could get one of this size. And as these are no longer available. Melissa will find someone who is comparable to this. And we'll put a link on the bottom of the screen. Where you can order one if you want one this size. This is a 3- to 3 1⁄2 cup food processor. This was mine when we got married. And now they refer to it as vintage. I was very upset. We'll try to find them. It's a vintage dizia. It wasn't? It wasn't legal. - I'm not going anywhere. It's gonna be loud because it's a food processor. So, if you're sensitive to loud noises. Shut your ears or lower the volume. Let's process all this and pick them up. Our cranberries are moistened. Let's just clear our cup of sugar right on top. I'm going to mess everything up. Now, I think as long as they're sitting for the next two hours. Yes, you have to let it rest for two hours. Probably will produce a little juice. The sugar will pour the juice from those cranberries. - What? I'm sorry, I was just... A little water. Yes, a water. Oh, you little bitch. And that goes for our salad. I'm guessing because it doesn't say to drain. And maybe I'm wrong. Maybe there's not much juice in it. I don't know. But we'll find out in two hours. So, he tells us to let it rest for two hours. I'll cover it with a piece of plastic film. And leave no rest on the balcony. Don't mention the fridge. So I'll let you rest. While you're resting for two hours. We have to beat our sugar cream. So let's go straight ahead and add our cream of milk. A little of our own. It's cold. I leave it in the fridge every morning. Seriously, I mean it. For several hours. You left your ti... A fridge was in the fridge for hours. Along with my batador. That way they stay good and cold. And we are barely. Let's beat that cream de lait. Until it's firmly fixed. And then we'll double three quarters of the saco de marshmallows. Our cream of milk. I'm a firm drinker. And now all we need to do. I'll mix three quarters of a saco de marshmallows. I'm not going to measure 4 1/2 cups. That's more or less what it is. I'm just going to put them up. And you know when I make a recipe. For the first time. I've said that before. I'll try to follow the recipe as closely as possible. Because I think it's the first time you've ever made any recipes. You must do it the way it is written. So, what? You see things you'd like to change. If you want to add things. Or you can change somehow. You can. But changing for the first time. You really don't know what needs to be changed. This was my recipe. And probably next time I'm a little cold. I'm going to mix everything up. Maybe we'll see how it goes. But I can't imagine the rest of the bag could hurt him. It can take up a lot of work. You can do that. That's why I'm doing it the way you said the first time. The Agora. Let's let it rest. I'll cover it with plastic film. And then we'll leave it in the fridge for two hours. Enquanto nossos cranberries. This is our cranberry. I'm also resting. We have two hours while they rest. And I mean that they're married. We'll turn around and put everything together. It's been two hours. Our cranberries and sugar are resting. And I think I mentioned that they probably did. I'm going to get some liquid. And for sure. They liberated me. I really do. Not as much as I thought it would be. But you can see there's a little bit of liquid there. It's half-liquid. Escorrendo, what's going on? Our marshmallows are cream de lait fresco. I endured well. I think that's why I let them rest for two hours. I'm for the marshmallows. I can absorb a little bit of humidity. I'll make it with cream of milk. And smooth the marshmallows. It's delicious. And I escorted our 20 ounce can of abacaxi. And then I mean, I'm in. A receipt of sherry. Say that after draining. Must be about a cup of abacaxi. It's more or less that. So the next step. I'm just trying to put everything together. And then let it rest in the fridge. For 8 hours or during the night. So I'm just going to throw in a cream of milk fresco. And the marshmallows from our plate. And put them right next to each other. With our cream of milk mixture. And we're going to add our abacaxi. And now we're just going. Do it all together. We'll do it together. And I'm telling you. It looks delicious. Look at that. It's really very pretty. Now he has to rest for several hours. Or during the night. But you know. I won't wait. I have to prove it. You want to try? Yes, of course. It looks good. It's really good the way it is. Why do we have to wait 8 hours? It's good. I like it. It's spicy. It's sweet. It's creamy. But a receipt says to wait. During the night. Eight hours or during the night. Let's wait. And I'm sure he'll be all right soon. But honestly it's really good the way it is. I'm not gonna clean it up because I'm gonna lick it. Then go to the fridge. We'll leave at least 8 hours. Maybe I can't wait through the night. Let's wait eight hours. And look back to see what the difference is. It's really good now. Let's put it in the fridge. It's been about 7 hours. Since we've been making salad. And we put it in the fridge. And I think it's pretty close. So let's do a little taste test. Who wants to go first? I will. I know. I have to do my part. I can say he endured a little longer. Do that when we put it in for the first time. I think it's a little too frozen. That's very good. But it was very good 7 hours ago too. I think you're running out of time. It wouldn't make any difference. I wouldn't. But the best part is you can do it in advance. - I'm not sure. It can be in the fridge ready to use. I think you should do it with 2 or 3 days' advance. Seriously great. It would allow these flavors to mix. I'm going to combine them. That's a great recipe. I love the marshmallows. That's great. Thank you so much for sending us this. We really appreciate it. I'm adding our playlist for Thanksgiving. That's a good idea. If you want to see our playlist. And see what we have for Thanksgiving dishes. You can find her. If you're going to a home page. I'm going to a page. Come and sit at my table. No top of the page. He's going to direct caseiros videos. Shorts. Playlist. I think after that are communities. But if you click no button on the playlist no top. You'll see a list of all the different playlists that Melissa created. And one of them will say. Food for thought. If you click on it. He'll see all the videos we post. That we can be for Thanksgiving. You will find it. Our recipe from Peru. Received. You will find my recipe for corn bread sauce. You will find our recipe for cream berry sauce. This is a cream berry salad. But I have a recipe for cream berry sauce that's mine. I'm going to have a cream berry. The Molho de Creme Berry caseiro is fabulous. You'll see the bread we make for Thanksgiving. All different things. So go to this playlist. And she'll put that on the playlist too. Muchas gracias for your assistance. Remember that logo below this video. You'll see a higher title. If you click no title of this recipe. This box will expand. Nessa box of description. You'll find a written receipt. Melissa always dials for you. And below that will be a link. Where you can order our recipe book. If you'd like to request a copy of our receipt book. He's not in the market. There you are. A month and a half. And it's been very successful. We appreciate those who request a copy. If you haven't received one. I'd like one. You can't click on any link from Amazon. And ask for a copy of our receipt book. Besides. Our contact information is on this link. For our recipe book. If you have receipts. A receipt or receipts certified and certified. We don't want recipes you've never tried. And you're sending us a message. I wanted to try that. I never tried. But you can try. We want things we know your family loves. If you want to send us. We'll consider you for our Sunday subscriber series. We'd love to receive them. There's no place like home. Where you can leave us a comment. And we'd love to hear from you. Melissa tried to read them all. And one or the other of us. Try to comment as much as possible on them. Feel free to leave us a comment. Logo below the video. We'd like you to click a "like" button. And if you haven't done that before. Click no button to sign up. A little notification ring next to everything. It's just one in our channel. And that way you'll never lose another recipe. Every time we add a video. You will be notified by YouTube. Thank you so much for sending this recipe. I know our kids are gonna love this. No thanksgiving. We wish you a happy Thanksgiving. And we hope you have a wonderful day. See you later.