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


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


1I usually double everything and it produces around a quart.
2Wash and rinse Cranberries and cull any undesirables. This is a no-cook raw Cranberry Delight.
3In food processor or chopper mince cranberries to fine grain.
4In large bowl combine minced Cranberries, Mandarin Orange slices cut in quarters, Sugar, Cinnamon and optional Nutmeg and White Wine.
5I 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.

About Cranberry/Mandarin Orange Salad -- No Cook

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