One of only a few native North American
fruits, the cranberry was an important staple long before the Pilgrims arrived.
Native Americans, who referred to cranberries as sassamanash, made cakes
prepared with lean, dried strips of meat pounded into paste and mixed with
animal fat, grains and cranberries.
Referred to as Pemmican, these cakes had an excellent keeping quality and were
utilized during long journeys. Later used to make dyes and poultices by the
Pilgrims, cranberries soon become a vital source of vitamin C for whalers and a
valuable resource to New England residents.
Cranberry Pecan Frozen Salad
1 C. sour cream
3 oz. cream cheese
1/2 C. sugar
2 16 oz. cans whole cranberry sauce
1 8 oz. can crushed pineapple drained
1 C. chopped pecans
1 8 oz. carton frozen whipped topping
Using a electric mixer, mix sour cream, cream cheese and sugar together. Stir in
cranberry sauce, pineapple and pecans. Fold in whipped topping.
Pour into a 6-cup mold that has been lightly sprayed with cooking spray.
Freeze until firm.
To serve, dip mold in warm water until salad separates from the side of the
mold. Invert onto serving dish.
Salad should be slightly thawed when serving.