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    You are in: Home / Recipes / Aunt Meda's Cranberry Salad Recipe
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    Aunt Meda's Cranberry Salad

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    2 Total Reviews

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    • on November 25, 2008

      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!

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    • on November 26, 2007

      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!

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    Nutritional Facts for Aunt Meda's Cranberry Salad

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 334.6
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 1.9 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 6.5 g
    Sugars 54.6 g
    Protein 2.1 g


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