Ordinarily, and classically, Waldorf Salad might have grapes. However, the tang of cranberries that have been plumped up with grape juice brings this recipe to a whole new level. And when lemon curd is added and you present this holiday side dish in a mini-pumpkin, you will be handing out this recipe to everyone who asks . . . unless, that is, you decide to just keep it in the family!
Ingredients
3 mini pumpkins
1/2 cup 100% grape juice
1/4 cup dried cranberries
1/4 cup golden raisins
2 apples
1/2 cup lemon curd
1/2 cup mayonnaise
1/4 teaspoon Chinese 5-spice powder
2 tablespoons minced celery
2 tablespoons chopped walnuts, pecans or slivered almonds
Preparation
1
Cut the stem ends of each pumpkin off.
2
With a spoon, dig out stringy flesh and seeds; set aside.
3
Place grape juice, cranberries and raisins in a small saucepan and bring to a boil over medium-high heat.
4
Reduce heat to medium-low and simmer 10 minutes.
5
Remove from heat and let sit for 30 minutes.
6
When ready, peel, core and dice apple to equal about 2 cups total; set aside.
7
In a small bowl, whisk the lemon curd, mayonnaise and Chinese 5-spice powder; set aside.
8
Strain cranberries and raisins if all the liquid has not been absorbed and discard liquid.
9
Add to a bowl with apple, celery, walnuts and mayonnaise mixture.
10
Cover and refrigerate at least one hour before evenly dividing among the prepared pumpkins and serving cold.
