Cranberry Fruit Salad
  • Yield: 12 servings
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Cranberry Fruit Salad

By 2015-04-16

Key Points

  • Serving size: 1/2 cup
  • For the best buy choose fresh cranberries that are clean and firm with a dark red color, not soft or wrinkled.
  • To prepare fresh cranberries, sort to remove stems and damaged cranberries, and rinse in running water just before using.
  • To store fresh cranberries, keep them in the refrigerator for up to 3 weeks. If you don’t use them right away, put the whole bag right in the freezer.
  • Cranberries contain vitamin C, which is good for fighting colds and healing cuts.

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Ingredients

Instructions

  1. In a large bowl, mash the cranberry sauce with the back of a spoon until smooth.
  2. Slice the bananas into the bowl with the cranberry sauce.
  3. Add pineapple. Stir gently. The pineapple keeps the bananas from turning brown.
  4. Refrigerate leftovers.

 

 

 

This is a creative way to use canned fruit in your cupboard.

This can also be a new twist on cranberry sauce for your next holiday meal.