Cranberry Salad With Pecans

1. 1

   Place the cranberries and sugar in food processor and process until the cranberries are finely chopped.

2. 2

   (If you are using frozen berries, do not thaw them before chopping them in the processor--it will work better if they are frozen).

3. 3

   Place berry mixture in a large bowl and let it sit at room temperature loosely covered, for at least 8 hours or overnight.

4. 4

   Add the celery and pecans to the cranberries and mix well.

5. 5

   Whip the cream in a chilled bowl until stiff.

6. 6

   Fold the zests into the whipped cream, then fold the cream into the cranberry mixture.

7. 7

   Chill, covered, for at least 30 minutes.

8. 8

   Note: To toast pecans, preheat the oven to 350 degrees.

9. 9

   Place the pecans in a baking pan large enough to hold them in a single layer and toast, stirring once, until they smell toasted (10 to 15 minutes).

* Per serving · 4 servings · Values may vary.

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