Min’s Cranberry Fruit Salad is the result of her crusade to bring vibrant colors and crisp textures to those brown winter meals—including plenty of the cheater pulled and chopped meats. Bright cranberries and fall fruits make a drop-dead gorgeous salad with body, color, and crunch. Smoked turkey, chicken, pork loin, and brisket are always better with a bright accessory. Freeze extra cranberries in the fall to whip this up throughout the winter.
Recipe information
Yield
makes about 10 cups
Ingredients
Preparation
Step 1
COMBINE the cranberries, orange, ginger, and sugar in a food processor. Pulse until the orange and cranberries are uniformly small pieces, but not pureed into mush.
Step 2
SPOON the cranberry mixture into a large bowl and stir in the remaining ingredients.
Step 3
COVER and chill before serving.
