Prep 10 mins
Cook 0 mins
This is a very different type of cranberry dish, it goes well with anything that you would normally use cranberry sauce with. It is a must have for the holidays. I don't know where the recipe originated, but I got it from a good friend about 25 years ago, I have been making it ever since, I hope you try it, this is a wonderful dish. My favorite is with turkey and dressing. The different textures and flavors of this dish are suburb.
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (20 ounce) can crushed pineapple, drained
- 16 ounces frozen strawberries, sliced with sugar, thawed
- 2 cups pecan pieces, crushed
- Mix all ingredients, and refrigerate, till ready to serve.
I've taken this to Thanksgiving dinner for the last two years and that's all I'm allowed to bring now :-) (I had to do something as its usually just cranberry sauce dumped out of the can, yuck!) I've made this as written, which is really good, but toasting the pecans before crushing them makes it even better.
This is like having dessert with your meal. I served this last Thanksgiving (yes, I'm extremely late reviewing this recipe), and I could have eaten the whole bowl of it. It was that good!! A couple steps up from plain, old, straight-from-the-can cranberry sauce. Yummalicious!!!
I really would rate this with more stars if I could. It was wonderful! I did use less nuts (because I ran out) and it still was perfect. My niece, who is a caterer, even asked for the recipe. Thanks for sharing this recipe; it will be a tradition on our table from now on!