Cranberry Salad
Cranberry Salad is a bright and refreshing dish packed with tart cranberries, sweet fruits, and a creamy dressing that brings everything together perfectly. It’s one of those salads that feels…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Cranberry Salad is a bright and refreshing dish packed with tart cranberries, sweet fruits, and a creamy dressing that brings everything together perfectly. It’s one of those salads that feels like a little burst of holiday cheer in every bite, with a nice mix of crunchy and soft textures that keep it interesting.
I love making cranberry salad because it’s so easy to throw together, and it always surprises people who think salad has to be boring. The combination of cranberries with things like oranges, nuts, or even marshmallows makes it feel special and fun to eat. I usually make it a day ahead so the flavors really get to know each other, which I think makes it taste even better.
When I serve cranberry salad, I like to keep it as a side dish with a simple roast or grilled chicken. It adds a fresh and colorful touch to the meal and brings a nice balance with its sweet and tangy notes. This salad also makes me think of cozy fall gatherings and holiday dinners, where everyone is sharing good food and good conversation.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are best for a bright tart flavor and texture. If fresh aren’t available, frozen works well too—just thaw before mixing. Avoid canned cranberry sauce here, as it’s too sweet and soft.
Apple and Orange: These add both sweetness and freshness. Fuji or Gala are great apple choices. If you don’t have an orange, you can try clementines or even a splash of orange juice and some zest for flavor.
Walnuts or Pecans: Nuts give nice crunch and earthy flavor. Toasting them lightly brings out more aroma. If you’re nut-free, toasted seeds like pumpkin or sunflower can be swapped in for crunch.
Crushed Pineapple: Adds juicy sweetness and tropical notes. Fresh or canned pineapple works well—just drain canned pineapple to avoid extra moisture making the salad runny.
Marshmallows: These make the salad softer and sweeter, especially popular in traditional versions. Feel free to leave out if you prefer a fruitier or less sweet salad.
Sour Cream or Greek Yogurt: Adding this makes the salad creamy and smooth. Greek yogurt is a healthier swap with extra protein. For a dairy-free version, try coconut yogurt or omit completely.
How Do You Get the Right Texture and Balance of Flavors?
The key to a great cranberry salad is the mix of crushed and whole cranberries. Crushing some releases juice and softens tartness, while whole berries give a pleasant bite.
- Use a fork or potato masher to gently crush about two-thirds of the cranberries.
- Leave the rest whole to avoid it becoming mushy and to add texture contrast.
- Mix sugar well with cranberries and let sit for a bit so it dissolves and balances tartness.
- Chop fruits finely to evenly blend flavors without big chunks.
- Chill the salad for a few hours or overnight to let flavors meld and soften the cranberries slightly.
- If adding sour cream or yogurt, fold it in gently at the end to keep the salad light and fluffy.
By following these steps, your cranberry salad will have a nice harmony of tart, sweet, creamy, and crunchy that’s refreshing and satisfying.
Equipment You’ll Need
- Large mixing bowl – big enough to hold all your ingredients and easy to stir without spilling.
- Fork or potato masher – perfect for crushing some of the cranberries to release their juices.
- Sharp knife – for finely chopping apples and oranges smoothly and safely.
- Cutting board – keeps your workspace neat while chopping fruits.
- Measuring cups – to measure sugar, nuts, and other add-ins accurately.
- Spoon or spatula – to mix everything evenly and fold in creamy ingredients gently.
Flavor Variations & Add-Ins
- Switch out the apple for pear for a softer, milder sweetness that pairs well with cranberries.
- Add diced celery for a crunchy, fresh bite that balances the sweetness.
- Try toasted pecans instead of walnuts for a richer, buttery flavor.
- Use coconut flakes and swap yogurt for coconut cream to make a tropical, dairy-free version.
Cranberry Salad
Ingredients You’ll Need:
Fruits and Nuts:
- 12 oz (340 g) fresh or frozen cranberries
- 1 large apple, peeled, cored, and finely chopped
- 1 orange, peeled and finely chopped (including some zest)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained
Other Ingredients:
- 1 cup granulated sugar
- 1/2 cup mini marshmallows (optional)
- 1/2 cup sour cream or plain Greek yogurt (for a creamier version)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This cranberry salad takes about 15 minutes to prepare, plus at least 2 hours in the refrigerator to chill and let the flavors blend. For best taste, prepare it the day before serving.
Step-by-Step Instructions:
1. Prepare and Mash the Cranberries:
Rinse the cranberries under cold water and drain well. In a large mixing bowl, lightly mash about two-thirds of the cranberries using a fork or potato masher, leaving the rest whole for texture.
2. Mix in Sugar and Fruits:
Add the granulated sugar to the cranberries and stir until the sugar begins to dissolve. Finely chop the apple and orange, then add them to the mixture along with the drained crushed pineapple. Mix well.
3. Add Optional Ingredients:
If you like, stir in chopped nuts and mini marshmallows for extra texture and sweetness. Then, for a creamy salad, fold in sour cream or Greek yogurt gently. If you prefer a lighter salad, skip this step.
4. Chill and Serve:
Cover the bowl and refrigerate for at least 2 hours or overnight to let the flavors meld. Just before serving, garnish with a fresh rosemary sprig. Serve chilled as a side dish or a delightful dessert.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work great! Just make sure to thaw them completely and drain any excess liquid before using to avoid making the salad watery.
Can I Make Cranberry Salad Ahead of Time?
Absolutely! In fact, letting it chill overnight helps the flavors meld beautifully. Just cover it tightly and keep it refrigerated until you’re ready to serve.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again, as the juices may settle.
What Can I Use Instead of Sour Cream?
You can substitute plain Greek yogurt for sour cream to keep it creamy with a bit less fat. For a dairy-free option, coconut yogurt works well too.