Cranberry Salad
Cranberry Salad is a bright and refreshing mix that brings together the tartness of fresh cranberries with the crunch of nuts and the sweetness of a light dressing. It’s a…
Tip: save now, cook later.Cranberry Salad is a bright and refreshing mix that brings together the tartness of fresh cranberries with the crunch of nuts and the sweetness of a light dressing. It’s a simple dish that feels both festive and homey, perfect for adding a splash of color and flavor to any table. You might find ingredients like celery, apples, or oranges joining the cranberries to create a wonderful mix of textures and tastes.
I love making cranberry salad during the holidays or anytime I want something that’s a little different from the usual greens. What makes it special to me is the balance of tart and sweet, with the nuts adding a nice crunch that keeps every bite interesting. I usually toss in some chopped walnuts or pecans, and a spoonful of mayonnaise or yogurt to bring it all together in a creamy, tangy dressing.
One of my favorite ways to serve cranberry salad is chilled, straight from the fridge—it’s so refreshing on a warm day or as a cool contrast to richer dishes during holiday meals. It’s the kind of salad that invites everyone at the table to dig in and has a way of disappearing fast. If you haven’t tried it yet, I highly recommend giving this simple, colorful salad a spot on your next meal plan. I’m pretty sure it will become a new favorite!
Key Ingredients & Substitutions
Fresh Cranberries: These are the star of the salad. Their tartness gives the dish its bright flavor. If fresh cranberries aren’t available, frozen ones can work well once thawed and drained.
Celery: Adds crunch and a fresh, mild flavor. If you’re not a fan, cucumber or green apple can add a similar crisp texture.
Walnuts or Pecans: Nuts bring a satisfying crunch and earthy note. Toast them lightly for more flavor. If you have nut allergies, try pumpkin seeds or sunflower seeds instead.
Orange Marmalade or Mandarin Oranges: These add sweetness and a citrus twist. Fresh orange segments or a splash of orange juice can be good substitutes.
Mayonnaise or Plain Yogurt: For the creamy texture, mayo is traditional, but yogurt lightens it and adds a subtle tang. You can also mix half mayo and half yogurt for balance.
How Do You Get the Perfect Texture Without Overprocessing the Cranberries?
The biggest challenge is chopping the cranberries just right. You want them broken up but not mushy, which keeps the salad chunky and fresh. Here’s how I handle it:
- Use a food processor and pulse 3-4 times—no more. This breaks berries into small pieces but stops before turning into sauce.
- If chopping by hand, use a sharp knife and go slow to keep pieces uneven and chunky.
- Make sure to chill the salad for a couple of hours so flavors meld and the texture firms up a bit.
This approach ensures your cranberry salad stays vibrant, with bursts of tartness and crunch in every bite.
Equipment You’ll Need
- Food processor – makes chopping cranberries quick and even without turning them into mush.
- Large mixing bowl – gives you plenty of room to combine all the ingredients gently.
- Measuring cups and spoons – helps you get the right balance of sweetness and crunch.
- Sharp knife and cutting board – if you prefer chopping cranberries and other ingredients by hand for a chunky texture.
- Spatula or wooden spoon – perfect for folding everything together without crushing the fruit.
Flavor Variations & Add-Ins
- Swap walnuts for toasted pecans or almonds to change up the nutty flavor and crunch.
- Add diced pears or grapes for a different kind of juicy sweetness that pairs well with tart cranberries.
- Include a teaspoon of cinnamon or ginger powder for a warm, spicy twist great during cooler months.
- Mix in shredded coconut or dried cranberries for extra texture and bursts of flavor.
How to Make Cranberry Salad
Ingredients You’ll Need:
- 12 oz fresh cranberries
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 cup chopped celery
- 1/3 cup chopped walnuts or pecans
- 1/2 cup diced apple (optional for sweetness)
- 1/4 cup orange marmalade or canned mandarin oranges (drained)
- 1/4 cup finely chopped crystallized ginger or candied fruit pieces
- 1/2 cup crushed pineapple (drained)
- 1 cup miniature marshmallows (optional)
- 1/2 cup mayonnaise or plain yogurt (for creamy version)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This cranberry salad takes about 15 minutes to prepare and chop all the ingredients. Then, you’ll want to refrigerate it for at least 2 hours to let the flavors blend and the salad chill nicely before serving. It’s a quick mix and wait recipe that works well for festive meals!
Step-by-Step Instructions:
1. Prep the Cranberries:
Rinse the cranberries well. Use a food processor to pulse them gently a few times until they’re chopped into small, chunky pieces. Be careful not to over-process or you’ll get a mushy texture. If you don’t have a food processor, finely chop by hand.
2. Mix the Salad Ingredients:
In a large bowl, combine the chopped cranberries, sugar, chopped celery, nuts, diced apple, crystallized ginger or candied fruit pieces, orange marmalade or drained mandarin oranges, and crushed pineapple. Stir gently to combine everything evenly.
3. Add Creamy Component and Extras:
If you want a creamy salad, gently fold in the mayonnaise or plain yogurt until everything is mixed well. For a fun texture twist, stir in miniature marshmallows, but this is optional.
4. Chill and Garnish:
Cover the bowl and place the salad in the refrigerator for at least 2 hours. This chilling allows flavors to meld and the salad to firm up a bit. When ready to serve, garnish with a fresh rosemary sprig or some extra chopped nuts for a festive touch.
5. Serve and Enjoy:
Serve this refreshing cranberry salad chilled, perfect as a tangy, sweet side dish for holiday meals and gatherings. Its vibrant color and contrasting textures make it a crowd-pleaser every time!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before chopping. Using frozen cranberries might make the salad a bit softer, but it still tastes delicious.
How Can I Make Cranberry Salad Vegan?
Skip the mayonnaise or use a plant-based version, and replace miniature marshmallows with vegan-friendly ones or omit them altogether. Plain coconut yogurt also works well for a creamy texture.
Can I Prepare This Salad Ahead of Time?
Absolutely! The salad actually benefits from sitting in the fridge for a few hours or overnight to let the flavors meld. Just keep it covered tightly to maintain freshness.
What’s the Best Way to Store Leftovers?
Store cranberry salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, as some juices may settle at the bottom.