1 cup sugar
1 1/2 lb. seedless grapes, cut in 1/2
1 1/2 cups walnuts, toasted and chopped
2 cups whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
With a food processor, coarsely pulse and chop the cranberries. Do not grind them too fine; leave in larger chunks (see photo). In a small bowl, mix together the cranberries and sugar and chill in the refrigerator overnight. Toast the walnuts either in microwave (2 minutes), or oven. Chop and set aside. Whip 2 cups whipping cream; add the powdered sugar and vanilla. The whipping cream should be really stiff. In a large bowl, add the cranberry mixture, walnuts, chopped grapes. Fold the thick whipping cream into the cranberry mixture. Gently toss; chill the salad until ready to serve. Leftovers can be frozen and served as a frozen salad later.