1 14-oz can whole berry cranberry sauce
¼ cup ruby port or other sweet red wine
¼ cup white wine vinegar2 T EVOO
¾ teaspoon kosher salt
4 cups jarred grapefruit segments drained
4 cups jarred orange segments drained
¼ cup toasted sweetened shredded coconut
¼ cup chopped salted pistachios
For the vinaigrette, microwave cranberry sauce in a bowl for 1 minute. Stir to loosen berries. Whisk in remaining ingredients.
Divide fruit segments among serving bowls. Drizzle with vinaigrette & top with coconut & pistachios. Serve additional vinaigrette on the side.