Cranberry Salad

Not just for Thanksgiving, my cranberry creation can be served as a side salad, a sauce or spread for sandwiches, as a marinade, a healthy dessert or as a dip.

Bag Organic Cranberries

1/2 Cup Dark Cherry Juice (may substitute with apple or orange juice)

1 Can Mandarin Oranges

1 Cup Pineapple (I used frozen tropical fruit mix)

Couple handfuls chopped walnuts

1 Spoonful Packed Dark Brown Sugar

1 Spoon Organic Pure Vanilla

2 Cups Water

1 Can Organic Cranberry Sauce (optional to add for a thicker texture)

Bring water to a boil & turn down to simmer once boiling and add all ingredients. Simmer for 15 minutes. Set aside to cool for 15-20 minutes. May immediately serve or refrigerate to further cool and serve later.

*I topped half the dish with an additional handful of walnuts because I like walnuts and saved the other half for those who aren't nuts about walnuts.