We were so inspired by Old-School Cranberry Salad that we created a new version using fresh oranges and pineapple in place of canned and subbing dried cherries for maraschinos.
Makes 8 to 10 servings
Bring first 4 ingredients and 1/4 cup water to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until cranberries pop and mixture thickens. Remove from heat, and let stand 15 minutes. Stir in orange segments and remaining ingredients. Transfer to a bowl; cover and chill 2 to 12 hours.