I’ve been making this cranberry salad for years and years for both Thanksgiving and Christmas. It’s got incredible flavors and texture because everything in it is fresh and uncooked! Another great feature of this dish is that it lasts for several days refrigerated and can be used in so many ways from a side salad or topping for chicken or pork to a nice addition to a yummy sandwich! ‘Cranberry Tangerine Walnut Salad’ will become a favorite of yours, too! Give it a try!
What you need:
4 cups ground whole fresh cranberries
½ to ¾ cups sugar (taste to the level of sweetness you prefer)
1 can Dole drained crushed pineapple (20 oz)
1 ½ cups chopped walnuts
1 cup sliced celery
Juice & Zest of two tangerines
What you do:
Grind fresh cranberries in a food processor until chopped fine. Dump in a large mixing bowl and add the remaining ingredients and stir and blend. Refrigerate at least 2 hours before serving.
©Alice D’Antoni Phillips Ally’s Kitchen