Cranberry Orange Salad


  • 2 c. fresh cranberries
  • 1 c. mandarin oranges
  • 1 c. sliced grapes
  • 1 c. diced apples
  • 1/2 c. pure maple syrup


  1. Grind the cranberries in a food processor. Mix all the rest of the ingredients together and add the ground cranberries.
  2. 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!

Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.