Monday Munchies - Cranberry Fruit Salad

If you love berries, you will love this recipe! This colorful fruit salad is the perfect balance between sweet and tart and is filled with vitamins and antioxidants. Berries are a wonderful source of B vitamins, vitamin C, K, manganese, magnesium, copper, fiber, and potassium. They are proven to help remove free radicals that can cause cardiovascular disease, cancer, and aging.

This recipe comes from the December 2018 issue of Taste of Home but has been adapted for my family. We wanted less sugar, so changed the recipe to include more fresh ingredients rather than canned and I halved the sugar. It is perfect for a winter breakfast. Bon appetite!


Cranberry Fruit Salad


  • 1 package of fresh or frozen cranberries (I used frozen)

  • 3/4 cup water

  • 1/4 cup sugar (coconut sugar is a great alternative)

  • 5 medium apples, diced

  • 2 medium bananas, sliced

  • 1 1/2 cups fresh or frozen blueberries, thawed (I used fresh)

  • 3 clementine oranges, peeled and segmented

  • 1 cup fresh or frozen raspberries, thawed (I used fresh)

  • 3/4 cup fresh strawberries, halved

  • 1 cup fresh or frozen blackberries, thawed (optional)

  • Whole milk, plain yogurt for serving (optional)


  • In a saucepan, combine the cranberries, water, and sugar. Cook and stir over medium heat until the berries pop; about 15 minutes. Remove them from the heat and cool slightly.

  • In a bowl, combine the remaining ingredients. Add the cranberry mixture and stir gently. If you are using yogurt as your base, place about 1/2 cup in each bowl. Scoop a generous serving of the fruit on top along with the juices. Enjoy immediately.


The juices from the cranberry mixture was sweet enough that we didn't have to add honey to the plain yogurt. Having the yogurt on the bottom also provided a great source of protein to start the day.

What is your favorite way to eat berries?

Have a wonderful Monday! Until next time,



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