Thanksgiving: Fruit

Cranapple Salad

• 2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)
• 2 C shredded Granny Smith Apples (peel, core, and then shred)
• 1/3 C Sugar
• 2 C Mini Marshmallows
• 1 C Heavy Whipping Cream

1. Combine cranberries, apples, sugar and marshmallows and chill for about an hour.
2. Whip the cream  (don't add sugar) then fold it into the fruit mixture.
3. Serve chilled.
4. Optional: add walnut pieces, you can also leave the marshmallows out.

This makes a really pretty pink salad that is just so festive in flavor and presentation!

Baked Peaches with Ginger Glaze

• 2 Cans Peaches (halves work best but slices are fine too)
• 3 T brown sugar
• 1/3 C peach juice (taken from draining canned peaches)
  
• 1 T minced, peeled fresh ginger (or 1/8 t ginger powder)
• 1/4 C minced, purple onion
• 2 t grated orange rind
• 2 T orange juice (squeezed from orange)

1. Preheat oven to 375 degrees (f).
2. Spray shallow casserole pan with nonstick spray.
3. Drain peaches, reserving 1/3 C of the juice.
4. Arrange peaches in the casserole pan.
5. In a separate small bowl combine brown sugar, peach juice, ginger, onion, orange rind, and orange juice.
6. Pour juice mixture over the peaches.
7. Bake for 20-25 minutes.
8. (If you want a crispy top, you can combine 1/4 C quick oats, 1/4 C brown sugar, 1 T softened butter, and 2 T flour and crumble over the top of the peaches)

Lime Jello Stuff
(recipe by my MIL)

• 1 C crushed pineapple, heated
• 1 large pkg lime gelatin
• 1 C cream (or Cool Whip)
• 1 C miniature marshmallows
• 1 C cottage cheese
• 1/2 C chopped pecans

1. Dissolve gelatin in heated pineapple.
2. Cool to room temperature.
3. In a separate bowl, add marshmallows, cottage cheese, and pecans to whipped cream.
4. Fold cream mixture into gelatin mixture
5. Salad may be served at once or molded for later use.