Cranberry Salad
Cranberry Salad is a fresh and tangy dish that’s perfect for brightening up any meal, especially during the holiday season. It usually features tart cranberries, sweet fruits like oranges or…
Tip: save now, cook later.Cranberry Salad is a fresh and tangy dish that’s perfect for brightening up any meal, especially during the holiday season. It usually features tart cranberries, sweet fruits like oranges or apples, and a creamy dressing that brings everything together with a gentle touch. The combination of crunchy nuts and juicy berries makes every bite a little dance of textures and flavors.
I love making cranberry salad because it’s such a simple way to add a burst of color and freshness to the table. One of my favorite tricks is to let it chill for a few hours before serving so the flavors really blend and the salad tastes even better. It’s also a crowd-pleaser — people always ask for seconds, which makes me feel like I’m serving up a little bit of joy with each spoonful.
When I serve cranberry salad, I like to pair it with a nice slice of roasted turkey or grilled chicken, but it’s equally great on its own as a light, refreshing snack. If you’ve never tried it, I suggest giving it a go at your next family gathering — it’s one of those simple dishes that somehow makes everything feel a bit more festive and homey.
Key Ingredients & Substitutions
Fresh Cranberries: These give the salad its bright, tart flavor and beautiful color. If you can’t find fresh cranberries, frozen works fine—just thaw them first. Avoid dried cranberries here because they’re too sweet and chewy.
Orange: The orange adds a juicy sweetness and zesty bite. Including some peel adds a nice citrusy twist. If you don’t have a fresh orange, canned mandarin oranges (drained) can work, but fresh is best.
Sugar: Regular granulated sugar balances the tartness of the cranberries. For a different option, try honey or maple syrup, but add these gradually to avoid overpowering the fresh fruit flavors.
Apples & Nuts: Apples bring extra crunch and sweetness, and nuts add texture and earthiness. If you’re nut-free, feel free to leave them out or substitute with seeds like pumpkin or sunflower seeds for a similar crunch.
How Do I Get the Perfect Texture and Balance of Flavors?
The secret is in chopping the cranberries and mixing everything well so the sugar starts to dissolve and the fruit juices blend. Here’s what works best:
- Chop cranberries finely but not to mush—small pieces give a nice texture.
- Include some orange peel but cut it thin to avoid bitterness.
- Mix sugar and orange juice in last to help everything soften and sweeten evenly.
- Let the salad chill for a few hours or overnight; this helps flavors come together and softens the cranberries slightly.
- Give it a good stir before serving to spread the juices evenly.
Equipment You’ll Need
- Food processor – great for chopping cranberries quickly and evenly without bruising the fruit.
- Large mixing bowl – gives you plenty of space to combine the fruit, sugar, and juice without spilling.
- Sharp knife and cutting board – if you prefer chopping by hand, these tools help you dice oranges and apples precisely.
- Measuring cups and spoons – to get the sugar and orange juice just right for balanced flavor.
- Spatula or large spoon – for mixing all the ingredients gently yet thoroughly.
Flavor Variations & Add-Ins
- Add diced pineapple for a tropical twist that brightens the tart cranberries with extra sweetness.
- Mix in chopped pecans or toasted almonds for a crunchy texture boost and nutty flavor.
- Stir in shredded coconut for a subtle sweetness and chewy contrast that pairs well with the fruit.
- Use pomegranate seeds instead of or along with cranberries for a jewel-like pop and a bit of extra tartness.
How to Make Cranberry Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 large orange, peeled and diced (including some peel for zestiness)
- 1 teaspoon orange juice
Optional Add-Ins:
- ½ cup chopped apples (for added texture)
- ½ cup chopped walnuts or pecans (for crunch)
- Fresh mint leaves for garnish
Time You’ll Need
This recipe takes about 10 to 15 minutes to prepare, plus at least 2 hours of chilling time in the fridge. The chilling helps the flavors blend and the cranberries soften a bit, making your salad taste fresh and vibrant.
Step-by-Step Instructions:
1. Prep the Fruit:
Rinse the fresh cranberries well. Using a food processor or a sharp knife, finely chop the cranberries so they’re roughly minced but still have some texture. Peel and dice the orange, including some of the peel to bring out the zest. If you’re adding apples, chop those into small pieces now.
2. Mix the Ingredients:
In a large bowl, combine the chopped cranberries, orange, and apples (if using). Add the sugar and orange juice. Stir everything really well until it’s evenly mixed and you start to see the sugar dissolve, creating a little juice. If you want crunch, add in the chopped nuts and mix again.
3. Chill and Serve:
Cover the bowl and pop it in the fridge for at least 2 hours or overnight. This resting time helps the flavors marry together. Before serving, give the salad a good stir to mix up the juices, then garnish with fresh mint leaves if you like. Serve chilled as a tasty, fresh side dish or a bright holiday treat.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just make sure to fully thaw and drain them before chopping to avoid extra moisture that could water down the salad.
How Long Can I Store Cranberry Salad?
Store it in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the juices and keep it fresh.
Can I Substitute the Sugar with a Natural Sweetener?
Absolutely! Honey or maple syrup works well. Add gradually and taste as you go to keep the balance between tart and sweet.
Is It Okay to Leave Out the Nuts?
Definitely. Nuts add crunch, but the salad is delicious without them—just skip or replace with seeds if preferred.