Classic Cranberry Pineapple Salad
Classic Cranberry Salad with pineapples and pecans swirling in brown sugar that makes the perfect blend of sweet and sour salad.
Servings: 4
Calories: 274kcal
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!
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.
Nutrition
Serving: 4g | Calories: 274kcal | Carbohydrates: 50g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 330mg | Fiber: 3g | Sugar: 46g | Vitamin A: 261IU | Vitamin C: 47mg | Calcium: 68mg | Iron: 1mg