Recipe from Rhode island! Classic Cranberry Salad with pineapples and pecans swirling in brown sugar that makes the perfect blend of sweet and sour salad.
I can remember the first time I had this years ago when I was in high school. This older woman had tons of cook books and backed everything from scratch.
The cookbooks were all from the 1960’s which she ended up giving me 3 of them because I was so fascinated by how they were written.
We ended up making this salad together and I was so surprised on how the combination blended so we together for the perfect crunch and sweet yet sour flavor.
It is a super easy salad to make but full of flavor when it has rested in the refrigerator for 4 hours or overnight. So let me tell you how I put the Classic Cranberry Salad together for a side dish on Thanksgiving or Christmas.
What Ingredients For The Recipe?
- Fresh Cranberries
- Pineapples
- Celery
- Pecans
- Orange
- Brown Sugar
How to Make Classic Cranberry Salad for the Holidays
I didn’t need much equipment for this recipe, except for a bowl, sharp knife for chopping and a saucepan to warm it up.
- Rinse the cranberries and place in a saucepan.
- Squeeze one whole orange in the saucepan and add the brown sugar, then mix.
- Turn the burn on medium, cook until the cranberries pop, once they so put on low and let it cook about 5 more minutes until it looks like jam.
- Take the cranberries off the oven and set aside to cool off
- Chop the pineapples and celery into bite size pieces, then place in a bowl.
- Once the cranberries have cooled, place in the bowl and mix together.
- Chop the pecans and place on top of the bowl.
- Wrap in cyrinda wrap and place in the refrigerator for at least 4 hours.
- Take out and mix, then it is ready to serve. EnJoy!
Variations
I have added chopped Honeycrisp apples to the mix and it was also delicious for me. I would recommend a firm apple.
Storage
I was able to store the cranberry salad in the refrigerator for 3 days in an airtight container.
Top Tip
I found that it is best for me to stir occasionally in the sauce pan while cooking the cranberries and to make sure it did not stick to the bottom.
More Salad Recipes
- Low-Carb Butternut Squash Salad {Rhode Island}
- Felix's Beet Salad Recipe {South Carolina}
- Tomato Salad With Cranberry Vinaigrette
- Low-Carb Pear Salad With Blue Cheese {France}
Travel In America
- Shenandoah National Park in the Fall
- Road Trip to Saratoga Springs
- Things to do in Woodstock New York for Fall
- Fall in New England
I hope you liked this recipe and I would say it is very easy to make and perfect for the holidays. See ya next time!
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Classic Cranberry Pineapple Salad
Ingredients
- 1 ½ cup cranberry
- ½ cup brown sugar
- 1 orange squeezed
- 1 cup pineapples bite size
- 1 cup celery chopped bite size
- ½ cup pecans chopped
Instructions
-
Rinse the cranberries and place in a saucepan.
-
Squeeze one whole orange in the saucepan and add the brown sugar, then mix.
-
Turn the burn on medium, cook until the cranberries pop, once they so put on low and let it cook about 5 more minutes until it looks like jam.
-
Take the cranberries off the oven and set aside to cool off.
-
Chop the pineapples and celery into bite size pieces, then place in a bowl.
-
Once the cranberries have cooled, place in the bowl and mix together.
-
Chop the pecans and place on top of the bowl.
-
Wrap in cyrinda wrap and place in the refrigerator for at least 4 hours.
-
Take out and mix, then it is ready to serve. EnJoy!
Recipe Notes
I found that it is best for me to stir occasionally in the sauce pan while it is cooking. This helps the cranberries to not stick to the bottom of the saucepan.
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