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.
4 cups fresh cranberries
1 cup dried cherries
3/4 cup sugar
1/2 cup fresh orange juice
1 cup orange segments
1 cup peeled and chopped Bartlett pears (about 2 pears)
1/2 cup chopped fresh pineapple
How to Make It
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.
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.