Classic Cranberry Salad Recipe
4 cups fresh or frozen cranberries (14 oz.)
3/4 cup packed light brown sugar
1/2 cup fresh orange juice (from 2 oranges)
1 cup peeled and chopped Bartlett pears (about 2 small pears)
1 cup chopped fresh pineapple (from 1 pineapple)
1/2 cup thinly sliced celery (from 2 stalks)
1/2 cup chopped toasted pecans
1. Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
2.. Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.