2applesmedium in size, cut into bite-sized pieces (any variety)
2bananassliced
1tablespoon(s)lemon juicefreshly squeezed
1cupblueberriesfresh
1cupstrawberriesfresh, hulled and quartered
1cupraspberriesfresh
1cupgrapesfresh, halved (any variety)
½cuppecansor walnuts, chopped (optional)
Instructions
For the Cranberry Mixture:
In a medium saucepan, heat the 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.
12 ounces cranberries, 1 cup granulated sugar, ¾ cup water
Remove from heat before the cranberries start to soften and get mushy. Transfer the cranberries and the liquid to a heat-safe container, and refrigerate for 6 to 8 hours or up to overnight.
For the Fruit Salad:
After the cranberries have cooled for several hours, drain off the liquid and reserve ¼ to ½ cup.
Place the cut 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.
2 apples, 2 bananas, 1 tablespoon(s) lemon juice, 1 cup blueberries, 1 cup strawberries, 1 cup raspberries, 1 cup grapes, ½ cup pecans
Gently toss the ingredients taking care not to crush the fruit as your stir. Add more of the liquid if desired.
Enjoy immediately or store in the refrigerator until ready to serve. Keep the salad in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the cranberry fruit salad. Actual calories will vary.*For more information and tips, please refer to the post.