Prep 20 mins
Cook 0 mins
My Great Aunt Meda's recipe; it's amazing. Enough said.
- 12 ounces fresh cranberries, chopped
- 2 apples, chopped
- 2 oranges, chopped
- 2 pears, chopped
- 1 (8 ounce) can crushed pineapple
- 1 cup pecans, chopped
- 1 1⁄2 cups sugar
- Mix all ingredients together and chill overnight.
Fantastic. I've been making this for holiday meals for the past several years and sharing the recipe as well. It adds beautiful color to the table and complements all the heavy meat and potato dishes that usually are served. Definitely cut the sugar in half or more. I run the cranberries through the food processor to chop them.
I made this today for our Thanksgiving Feast since I know it will hold well and only improve with age. I doubled the amount of cranberries and only used 1 cup of sugar. I waited to add the pecans until just before serving to keep them crunchy! This is so yummy and fresh!! Thanks for sharing!
I made this for Thanksgiving, and it was delicious! I didn't have any pears, so I used 4 granny smith apples and also used 6 clementines in place of the 2 oranges. The pineapple I used was canned in juice, not syrup, and I added it without draining the juice. I used only 3/4 cup sugar, and it was plenty sweet. Next time I will reduce the sugar even more. The pecans lend a rich taste (and healthy fat) to this tasty dish. I will be making this salad often, not just for holidays!