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.
I used "Tart Montmorency" dried cherries and followed the recipe ingredients and amounts exactly. The cherries overwhelmed the cranberries. Next time I will use a 2/1 ratio of cranberries to cherries. It was also much too tart so I added 1/4 c more sugar and twice the amount of mandarin orange segments, fresh pears and fresh pineapple. That left a good sweet/tart balance. I made the sauce (first 4 ingredients) the night before, refrigerated over night, and added the fruit the next day. It was a hit with the Thanksgiving feast. Single modified recipe is enough for 11 servings.
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