In The Kitchen: Making a tasty tart cranberry salad with Keiser University’s Chef James Taylor

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined our Lanetra Bennett and Rob Nucatola to create a tasty treat just in time for the holiday season.

You can make it at home by following along with the attached videos and reading the full recipe below!

Cranberry Salad

Ingredients:

• 4 cups- Cranberries, fresh
• 3/4 cup- Light Brown Sugar, packed
• 1/2 cup- Orange Juice, fresh
• 1 cup- Bartlett Pears, peeled and diced
• 1 cup- Pineapple, fresh and diced
• 1/2 cup- celery, thinly sliced (approximately two stalks)
• 1/2 cu- Pecans, toasted and chopped

Instructions:

1. Cook cranberries: In a large saucepan, bring cranberries, brown sugar, and orange juice to a boil over medium-high heat, stirring often. Reduce to medium-low and simmer, stirring occasionally until cranberries begin to pop and the mixture thickens (around 12-15 minutes).
2. Add remaining ingredients: Stir in the pears, pineapple, celery, and pecans.
3. Chill: Transfer to a serving bowl, cover, and chill salad for four hours minimum before serving. (Note: This recipe can be made a couple of days in advance, and will hold 5-7 days in the fridge.)

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