- 2 c. fresh cranberries
- 1 c. mandarin oranges
- 1 c. sliced grapes
- 1 c. diced apples
- 1/2 c. pure maple syrup
- Grind the cranberries in a food processor. Mix all the rest of the ingredients together and add the ground cranberries.
- Let the mixture chill in the refrigerator for at least one hour. Serve in a pretty glass bowl and garnish with sliced oranges.
Yield: 10 half-cup servings
* This cranberry salad will keep in the refrigerator for about a week. Pick an apple that does not turn brown easily. I use Cortland apples in this recipe. To make individual servings, cut orange in half and scoop out the pulp and fill the orange cavities with cranberry salad. Garnish with a piece of parsley and a pecan half. Enjoy!