Cranberry/Mandarin Orange Salad -- No Cook

Gary Hancq


This is a sweet/tart adjunct to the "Bird" on Turkey Day.

It's a change of pace from "Mom's Thanksgiving Cranberry Salad" that I posted some time ago. I've carried on Mom's Tradition for Family Thanksgiving by making Mom's every year since her passing in 1986.

I also provide this tasty treat.

This one is Simple and Sure to Please. You'll pucker a little while enjoying it.


★★★★★ 1 vote

10 to 16 small servings
25 Min


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  • 1 pkg
    8 oz. fresh cranberries
  • 1 can(s)
    8 oz to 11 oz mandarin oranges
  • 1/3 c
    sugar white
  • 1 tsp
    cinnamon ground
  • 1/3 tsp
    nutmeg ground (optional)
  • 1 1/2 Tbsp
    sweet white wine (optional) i used moscato

How to Make Cranberry/Mandarin Orange Salad -- No Cook


  1. I usually double everything and it produces around a quart.
  2. Wash and rinse Cranberries and cull any undesirables. This is a no-cook raw Cranberry Delight.
  3. In food processor or chopper mince cranberries to fine grain.
  4. In large bowl combine minced Cranberries, Mandarin Orange slices cut in quarters, Sugar, Cinnamon and optional Nutmeg and White Wine.
  5. I make this two or three days in advance to allow the flavors to meld. It's a great compliment, as well, to that cold Turkey Sandwich or hot Turkey Sandwich smothered with gravy. Enjoy.

Printable Recipe Card

About Cranberry/Mandarin Orange Salad -- No Cook

Course/Dish: Fruit Sides, Fruit Salads
Other Tag: Quick & Easy

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