Old-School Cranberry Salad

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

"My cranberry salad has become a staple at our Thanksgiving table because of its beautiful color, taste, and texture. Everyone seems to love this dish. I started adding the maraschino cherries to temper the tartness of the cranberries. The other fruits were added to satisfy family members' tastes. This recipe has a lot of flexibility, and that's why I love it so much." --SL reader Shawn Jackson, Fishers, IN

Hands-on time: 20 minutes
Total time: 2 hours 55 minutes
Yields: Makes 8 to 10 servings


4 cups fresh cranberries

3/4 cup sugar

1/2 cup fresh orange juice

1 cup drained maraschino cherries

1 cup peeled and chopped Bartlett pears (about 2 pears)

1/2 cup drained mandarin oranges

1/2 cup drained pineapple tidbits

How to Make It

Bring first 3 ingredients and 1/2 cup water to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until cranberries pop and mixture thickens. Remove from heat, and let stand 15 minutes. Stir in cherries and remaining ingredients. Transfer to a bowl; cover and chill 2 to 12 hours.


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