My son is a strawberry fanatic—anything with strawberries in it is a must-have in his book. I'll always remember the look on his face the first time he tried this. It was love! — Karen Wilkes, Lakewood, California
- 2 cans (14 ounces each) whole-berry cranberry sauce
- 1 can (20 ounces) crushed pineapple, drained
- 1 package (14 ounces) frozen unsweetened sliced strawberries, thawed and drained
- 1/2 cup chopped walnuts
In a large bowl, gently mix cranberry sauce, pineapple and strawberries until blended. Refrigerate, covered, 1-2 hours or until cold. Just before serving, stir in walnuts.
Freeze option: Do not add walnuts. Freeze relish and walnuts separately in freezer containers. To use, thaw in refrigerator overnight. Stir in walnuts just before serving. Yield: 22 servings (1/4 cup each).
Originally published as Pineapple-Strawberry Cranberry Relish in Simple & Delicious October/November 2014
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