Donna’s cranberry, pear, pineapple salad
Make this ahead and serve it to add color and zest to any meal.
4 cups fresh cranberries
1/3 cup brown sugar
1/2 cup orange juice
1 large fresh pear, cored and finely chopped
1 can (8 ounces) pineapple tidbits in juice
1/2 cup celery, diced
1/4 cup Splenda or sugar to taste
1/2 cup chopped pecans
Wash and sort cranberries. Place in a large saucepan, Add brown sugar and orange juice. Cook over low-medium heat until cranberries pop and mixture thickens. Stir frequently. Add pears and canned pineapple tidbits with the juice. Continue to cook a few more minutes until pears are tender.
Remove from heat and add celery. Taste the sauce and add additional Splenda or sugar to suite your taste.
Store in a covered container in the refrigerator. If mixture is too thick, thin with additional fruit juice.
When ready to serve add pecans.
Nutritional information per serving (8)
Fat, gm.: 5
Protein, gm.: 1
Carbs, gm.: 23
Cholesterol, mg.: 0
Fiber, gm.: 3
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