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I call this recipe "the gift that keeps on giving." Grandma Joie gave it to me, and I've passed it along to so many people I've lost count. Although it's a real winner on the Thanksgiving table with turkey, don't tuck it away to be used only once a year. I've used it with a lot of other dishes, such as chicken or pork.

Makes about 6 1/2 cups

INGREDIENTS
2 sixteen-ounce cans whole-berry cranberry sauce
20-ounce can crushed pineapple, drained
20-ounce bag defrosted frozen strawberries,
   drained and coarsely chopped
Optional Additions:
12-ounce bag defrosted frozen raspberries, drained
1/2 cup chopped toasted walnuts

DIRECTIONS
In a large bowl, combine all the ingredients (with the optional additions, if using) and chill well.

Nutritional Analysis per 1/4-cup serving: 86 calories; 0% calories from fat; 0 grams of fat; 10 milligrams of sodium

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton