Cranberry Fruit Salad

Heat cranberries, sugar, and water over low heat. Stir occasionally for about 10 minutes until the sugar is dissolved and the skin on the cranberries begin to crack and pop.

Remove from heat before the cranberries start to soften and get mushy. Refrigerate for several hours or overnight until the mixture is cold.

After the cranberries have cooled for several hours, drain off the liquid and reserve ¼ to ½ cup.

Place apples and bananas into a large bowl, and toss them with lemon juice. Add the blueberries, strawberries, raspberries, grapes, and nuts (if using).

Pour in the cranberries and ¼ cup of the cranberry flavored liquid. Gently toss the ingredients taking care not to crush the fruit as your stir.

Serve chilled as a snack or dessert.

For more recipes, check out More Than Meat and Potatoes!