This is a very colorful, seasonal salad dish to add extra anti-oxidants to your diet during the holidays. My son and I like to eat this in the morning as part of our fruit selections.
1 – 16 oz. pkg fresh, raw cranberries, rinse and sort
1 large or 2 small navel (seedless) oranges, cleaned well
1/2 cup chopped celery
1/2 cup chopped pecans
1 cup fresh pineapple
1/4 cup Sucanat (dehydrated sugar cane) or 1/2 tsp. Stevia (white powder extract or 4 individual packets)
1/2 cup organic shredded unsweetened coconut
1 pomegranate, seeds only (if available fresh)
Stage 1 (Optional):
Place cranberries (1 cup at a time) in a blender or food processor and “chop” on low speed or pulsing so they don’t become mush.
Put cranberries in a container, add Sucanat or Stevia and mix well. This is best if it can sit overnight in refrigerator.
Cut both ends off the orange, leaving rest of peel intact; cut into quarters, then half each section again. Place in food processor and pulse to chop. (You want the peel to be finely chopped but not liquefied.)
Add to cranberries.
Chop finely or place fresh pineapple in food processor and pulse to dice into small pieces and add to cranberries.
Add the remaining ingredients: celery, coconut, pomegranate seeds, and nuts (optional).
Mix well and chill.
Serve as a relish, as a side fruit salad dish, or on mixed greens as a meal.
(Recipe from Karen Knox with some modification.)