Robyn Lane

Weekdays 10am - 3pm

(Photo by Darren McCollester/Getty Images)

The first time I made this berry goodness was back in 2006 or 2007 for our Rats-giving celebration here in the office. I would collect $10 or $15 dollars from everyone on our staff who wanted to partake in a pre-Thanksgiving feast and I’d go food shopping and spend 3 days cooking and baking everything from Turkey and pot roast, to pecan pie and Dutch apple pie.

By the time our first gathering was over, I had a line of co-workers asking for the recipe.  This recipe will serve between 10 and 12 people.


  • 12 oz bag of fresh cranberries
  • 8 oz of fresh or frozen blueberries
  • 1 c granulated sugar
  • 2 tbl cornstarch
  • 1/4 c of fresh squeezed orange juice
  • 1 tbl orange zest
  • 1/3 c water
  • 8 oz of canned crushed pineapple (drained)
  • 11 oz can of mandarin oranges (drained)
  • 2 tsp cinnamon
  • 1/2 c chopped walnuts


Add the cranberries, blueberries. sugar, water, cornstarch , fresh squeezed orange juice, and orange zest to a medium saucepan. Stir completely to combine and cook on medium low flame stirring often. When the cranberries pop and the liquid has thickened (about 8 to 10 minutes) remove from heat and let cool for 10 minutes.  Remove from saucepan and put it in a medium glass bowl, then add the crushed pineapple, mandarin oranges, cinnamon, and chopped walnuts and mix thoroughly. Cover with plastic wrap and let chill in the refrigerator at least 2 hours before serving.

This will last for 7 days in the refrigerator.