A Russian-speaking and Hamlet-watching friend had me over for “Fakesgiving Dinner,” a faux pre-Thanksgiving affair. Upon arrival, I was handed ingredients for a dish I had never heard of and was told to “make it snappy.”
It’s called Cranberry Salad.
This Turkey Day, you too can make something visually grotesque yet as tasty as an Al Green slow jam.
Here’s the inside scoop for a cheap and easy celebration:
- 2 cans of diced pineapple bits
- 2 cans of cranberry sauce
- Purple/berry/whatever jello – one packet should do it
- 4 cups cool whip
- Pecan bits – use at your own digression
The cool thing about this recipe is that once you have your ingredients ready to combine (meaning your jello has set) then all you have to do is combine them.
Pro-tip: drain the pineapple and keep the whole dish cool until you serve it.
Be thankful, then eat.
In that order.