This salad complements several of our croquettes: Buckwheat-Potato, Brown Rice, Almond, and Vegetable, and Wild Rice, Vegetable, and Pecan. It also works well with some of the vegetarian entrees such as the Millet-Almond Loaf or Winter Vegetable Pie. Its semisweet and tart fruits are refreshing, and the grapes and orange segments make it colorful and festive. Cranberry-Fruit Salad keeps up to a week.

INGREDIENTS

• 1 12-ounce package cranberries
• 1/2 cup pear or apple juice
• 1/4 teaspoon cinnamon
• 1/3 cup honey
• 1 cup grapes
• 1/2 to 1 cup orange segments
• 1 pear or apple, diced

INSTRUCTIONS

1.  In a saucepan, bring the berries, juice, cinnamon, and honey to a boil over medium heat.
2. Stir occasionally. Let the sauce boil rapidly for about 1 minute until most of the berries pop.
3. Pour sauce into a bowl and cool.
4. Cut up all the fruit and mix into the cooled berries. Serve chilled.