Cranberry Tokay Salad
|Fresh cranberries||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Tokay grapes||1 Cup (16 tbs)|
|Broken california walnuts||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Put cranberries through food chopper, using coarse blade.
Stir in sugar.
Let drain overnight ; stir, pressing lightly to remove excess juice.
Cut grapes in half and remove seeds.
Add grapes and nuts to well-drained cranberry mixture.
Just before serving, fold in whipped cream.
Mound in lettuce cups.
Garnish with clusters of grapes.