Friday, December 9, 2011

GF Friday: Wintry Fruit Salad

A friend of mine from work made this for me a few weeks ago. For Black Friday, our store brought in food since we had long shifts and would never be able to make it through the mall to get something before our break was over. Everyone was bringing in delicious things (as they should), but one of my co-workers was extremely considerate and remembered all of my food allergies. She made a list (and I'm sure checked it more than twice!) of everything I was allergic to and then made something I could eat... she even checked the iron content of the fruit she used. Isn't she awesome? She totally is. Anyway, she told me she had made it and what it was. It was a fruit salad with a main ingredient of cranberries. That seemed really interesting to me because I'd never heard of cranberries being used for anything other than a relish or juice. And... here we go... I don't like cranberries. But after all of the work she did- I had to at least try it!! Ladies and gentlemen... I ate the entire container. 
Then I went home and made it for myself and a friend coming over.
And I ate that entire batch as well.
And then I made it again for John and I.
You can guess what happened there... John said to me last night, "but I only got one bite!!!"
haha. It is THAT good!
I modified her recipe just a titch because I like to use what I have on hand. Obviously I didn't have cranberries in my fridge... but everything else we generally stock. You can't imagine my joy when our local Horrocks had a HUGE cranberry display. Fantastique!
Here's the recipe...
1 large apple, diced
1 can of oranges*, segments cut into 1/3rds, juice reserved
1/2 bag (6 oz) of cranberries
drizzle of honey or agave 

*If you want to use fresh oranges, 4-5 tangerines would be sufficient. Just peel, separate the segments and chop into thirds.
I chopped the apples by hand, as well as the oranges. I used my Pampered Chef food chopper on the cranberries. If you haven't got a chopper, you could halve those by hand as well. It just takes a bit longer :)

Toss it all in a bowl, add about 1/4 cup of the juice from the oranges (optional) and a generous drizzle of honey or agave. Mix well. Done! If you prefer more sweetness, just add more honey/agave, or sugar in small amounts. This actually makes a pretty large batch, and if it goes in the fridge, it gets sweeter as time goes on.

I'm so excited about next week for 'la vie' that it must be shared now. Plus, this recipe is so easy that I'm out of text and there are tons of pictures left!
We have a lot in store. 

1. DIY Hair Oil: this would be an awesome Christmas gift. It's inexpensive as well. If you get all of the ingredients, you could make several bottles, keep some for yourself and give the rest away! I used it like crazy when my hair was long to keep it healthy, soft and shiny.

2. DIY Ornament Garland: I'm really excited about this as well. I like it about 50 times more than the other lighted garland I made this week. 
3. DIY Holiday Earrings: I won't say any more about these because I love them and I don't want to give it away! 

4. Cheap Dates: Part 2 ... so my cheap dates blog is BLOWING UP on Pinterest! I talked about doing a winter edition after the first one was so well received and now is the time. I have about 30 more dates to come up with, though, so I'd better get cracking!

5: GF Friday: I'm still working on a scone recipe, but we're going to make something fabulous. Don't worry!

I heard it snowed quite a bit last night. I guess that has to be expected in Michigan, though I was happy to take every snow-free day possible! It comes on an appropriate day since this is titled "Wintry Fruit Salad" and lately it hasn't looked very wintry at all outside. 

Honestly, though, even if you don't like cranberries, give this a try. I am now a believer! Plus, it's the perfect side dish to take to any Christmas parties this year. It looks festive, it tastes festive and it's extremely easy.
Today is another busy day! I hope you have a wonderfully safe, warm and joy-filled day. As always, thanks for reading!

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