Dontcha love things that get better the next day and even betterER the next day after that! Well, this ‘Cranberry Fruit Salad’ is precisely in that category! You can use this in so many ways…on sandwiches, as a sauce, as a spread, as a salad, as a topping on meat from chicken and turkey to pork! We even had it with some fresh flounder and drum that Ben caught in our inlet, and he swore this ‘Cranberry Fruit Salad’ made the roasted fish filets even freshER!
What you Need & What you Do:
1 bag of fresh cranberries
1 1/2 cups drained DOLE Tropical Fruit
1/3 cup sugar
1 cup sliced celery
1 cup chopped walnuts
1 cup chopped apples (skin on)
1/2 cup drained DOLE pineapple chunks
1/4 tsp sea salt
Put the cranberries and tropical fruit in a heavy pot over medium heat. Add the sugar. Let this simmer and cook about 20-30 minutes stirring as needed just to thicken. Remove and let cool. Add the celery, walnuts, apples pineapple chunks, and salt and blend. Refrigerate several hours or overnight before serving.
©alice d’antoni phillips ally’s kitchen