I honestly don't remember when this recipe first started making an appearance at our family's Thanksgiving dinner table. Somewhere along the way a lovely little slice of this made its way to a separate plate at my place setting.
Yes, I said a separate plate. Have I mentioned that I absolutely cannot stand to have my food touch? Can't. stand. it. So if you're planning to invite me to a large dinner at your house, you'd best be sure you have extra plates available for this mama.
Back to the cranberry salad -- if that's what you really want to call it. I'm sure I turned my nose up at it at first. After all, it was made with cranberries, and in my mind cranberries were sour, and slightly tough, and not at all appealing to my young palate. And then I took my obligatory bite... and my world was forever changed. Seriously.
The pineapple adds just enough sweetness to counter the tartness of the cranberries, and the cream cheese/sour cream topping -- well, how can you go wrong with that combination?
Truthfully, it's more of a dessert, but if you're coming to my house for Thanksgiving, you'll find it served as a side with the turkey and all of the trimmings. And who's counting anyhow?!?