A Very Cranberry Thanksgiving Part II

Continuing on from Sunday's post, here we go with Part II: The Cranberry Citrus Salad.

What you'll need:

2 c cranberries, divided
Zest of one orange
1 can mandarin oranges, drained
2 pears, peeled and cut into bite size pieces
1/2 c splenda

In a 2 qt saucepan, add just enough water to cover the bottom and 1 c cranberries

 

Cook over medium heat until the berries pop. 

 

Add orange zest and splenda

 

When splenda is mixed in, add pears and remaining one cup cranberries

Cook until pears are tender. Remove from heat and toss in mandarin oranges. If too much water/juice has cooked out, add some of the juice from the can of mandarin oranges.

 

Serve chilled.  The liquid should gel up in the refrigerator, but it will not be firm. 

This was a great alternative to the traditional cranberry salad recipes we've had before.