It is said, don’t judge a book by its cover. I’d like to add to that, “Don’t judge a salad by a picture.” When I took this picture, I still had a few things to learn about the recipe. Now, on to the next paragraph, and the Seek & Find confessions. How many? That is for me to know, and you to seek and find.
When I read about this recipe in a Taste of Home magazine, I became very interested in the fact that the dressing for the salad was made by cooking sugar, water, and fresh cranberries until the cranberries popped. Hmm. I think I gotta try this.
In making the salad, although the recipe said to, I did not use all the liquid from the can of mandarin oranges. I thought the directions to add the oranges undrained was a typo, but no, the salad needed it all. The day after serving the salad, I discovered that the leftover salad was nicer than what I had served. While sitting, the dressing got juicier, and provided a lovely, shiny coating for the fruit. From now on, I will make it a day ahead. I also discovered that it would be best to not add the bananas until time to serve the salad, and better yet, to remove the bananas before putting away the leftover salad.
The salad is tangy – with a cranberry tartness. It is not the type that kids (having tasted it) would likely heap on their plate, but a small amount, in my opinion, compliments a holiday meal very nicely. As of yet, I do not know which we will serve for Christmas, Cranberry Raspberry Salad, or today’s recipe, TBD To Be Determined.
|Festive Cranberry Fruit Salad|| |
- 1 pkg. (12 oz.) fresh or frozen cranberries (I used fresh.)
- ¾ cup water
- ½ cup sugar
- 5 medium apples, diced (Next time I will cut very tiny.)
- 2 medium firm bananas, sliced (I sliced ¼ inch)
- 1 & ½ cups fresh or frozen blueberries, thawed (I'd use fresh.)
- 1 can (11 oz.) mandarin oranges, undrained.
- 1 cup fresh or frozen raspberries, thawed (I'd use fresh.)
- ¾ cup fresh strawberries, halved.
- In a large saucepan, combine the cranberries, water and sugar.
- Cook and stir over medium heat until berries pop, about 15 minutes.
- Remove from the heat: cool slightly.
- In a bowl, combine the remaining ingredients.
- Add cranberry mixture, stir gently.
- Refrigerate until serving. (Next time I will cool for 5 to 6 hours, and gently stir.)