Total Time
10mins
Prep 10 mins
Cook 0 mins

This is an incredibly delightful--and incredibly easy--cranberry salad, perfect for year 'round. This works well with your favorite holiday meal, and is a perfect compliment for a light summer meal. I've even had this for lunch, so good!! This recipe was created by one of the teachers my mother works with.

Ingredients Nutrition

Directions

  1. Strain the liquid from both cans of crushed pineapple. Good tip--put the pineapple into a fine mesh sieve and press it down with the bottom of a bowl. Make sure you have most of the juice removed. You can save the pineapple juice if you have another recipe to use it in--I save mine & make smoothies for the kids.
  2. In a large mixing bowl put both cans of strained pinapple & both cans of cranberry sauce.
  3. Add 1 cup of crushed pecans. Add more or less (or none) depending on taste.
  4. Core and dice two medium sized apples. Using a firmer apple, like Fuji, helps it keep it's consistency.
  5. Mix all ingredients together, making sure you have no "clumps" of cranberry sauce. Chill and serve. Enjoy!

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