Cranberry Salad is a fresh and tangy mix that’s both sweet and crisp, perfect for brightening up any meal or holiday table. It usually combines tart cranberries with crunchy nuts, a bit of sweetness, and sometimes a creamy dressing that ties all the flavors together beautifully.
I love making cranberry salad because it feels like a little burst of winter sunshine in every bite. One tip I always follow is to toast the nuts lightly before adding them—it brings out their flavor and adds a lovely crunch that makes the salad even more satisfying.
This salad is great on its own, but I especially enjoy serving it as a side with roasted chicken or turkey. It adds the perfect balance to richer dishes, and I’ve found that family and friends keep asking for seconds because it’s so fresh and tasty. It’s always a hit whenever I bring it to a potluck or gathering!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a tart crunch to the salad. If fresh aren’t available, frozen can work too—just thaw and drain them first.
Sugar: Granulated sugar balances the tartness. For a twist, try honey or maple syrup but reduce quantity to taste.
Orange & Pineapple: These fruits add sweetness and juicy texture. Canned pineapple works well if fresh isn’t handy. For oranges, mandarins or tangerines make great substitutes.
Nuts: Toasted walnuts or pecans add crunch and nutty flavor. If you’re nut-free, sunflower seeds or pumpkin seeds are good alternatives.
Mayonnaise or Greek Yogurt: Mayo makes the salad creamy and rich, while Greek yogurt is a lighter, tangy swap. Use what fits your taste and diet.
How Do You Get the Perfect Cranberry Texture Without Over-Blending?
Pulsing cranberries just enough is key. This keeps their natural bite and creates a lovely, relishy texture instead of a mush.
- Use a food processor and pulse in short bursts, about 5-6 times.
- Stop and check consistency often. You want small, coarse pieces, not puree.
- If you don’t have a food processor, chop finely by hand using a sharp knife.
This step ensures the salad stays fresh and crisp while blending flavors nicely. It’s the foundation for a well-textured cranberry salad you’ll enjoy every time.
Equipment You’ll Need
- Food processor – makes chopping cranberries quick and easy without turning them to mush.
- Mixing bowl – roomy enough to combine all the ingredients comfortably.
- Measuring cups and spoons – help you keep the balance of sweet and tart just right.
- Sharp knife and cutting board – perfect for peeling and chopping the orange and celery.
- Spoon or spatula – for folding the ingredients together gently without crushing them.
Flavor Variations & Add-Ins
- Add chopped apples or pears for extra crunch and natural sweetness that pairs well with cranberries.
- Stir in a handful of dried cranberries or raisins to boost the chewy texture and sweetness.
- Try swapping walnuts for pecans or almonds depending on your favorite nut flavor.
- Mix in a pinch of cinnamon or ground ginger to add a warm spice note that complements the fruits.
How to Make Cranberry Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup crushed pineapple, drained
- 1 large orange, peeled and chopped (reserve a few segments for garnish)
- ½ cup chopped walnuts or pecans, toasted
- ¼ cup shredded coconut (optional)
- ¼ cup finely chopped celery
- ½ cup mayonnaise or Greek yogurt (for a lighter version)
- Fresh parsley or mint for garnish (optional)
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, mainly chopping and mixing everything together. After that, it should chill in the refrigerator for at least 1 hour to let the flavors blend and the salad cool. So, total time is around 1 hour 15 minutes, with most of that hands-off time.
Step-by-Step Instructions:
1. Chop the Cranberries:
Rinse the fresh cranberries well. Place them in a food processor and pulse several times until they are chopped into small, coarse pieces—think of a relish texture rather than a smooth puree.
2. Sweeten and Soften the Cranberries:
Transfer the chopped cranberries to a mixing bowl. Stir in the granulated sugar and mix well. Let this rest for 10-15 minutes so the sugar dissolves and softens the cranberries.
3. Add the Fruits and Crunch:
Fold in the crushed pineapple (make sure it’s drained), chopped orange, toasted nuts, shredded coconut if you’re using it, and the finely chopped celery. Mix gently to combine everything evenly.
4. Make It Creamy:
Stir in the mayonnaise or Greek yogurt until every bite will be creamy and delicious. Use whichever option you prefer depending on how rich or light you want the salad.
5. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 1 hour. This chilling time lets the flavors meld beautifully and the salad become nicely cold. When ready, fluff the salad with a fork, garnish with reserved orange segments and fresh parsley or mint, and serve chilled as a refreshing side dish or on your holiday table.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries, but be sure to thaw them completely and drain any excess liquid before chopping to avoid a watery salad.
What’s a Good Substitute for Mayonnaise in This Recipe?
Greek yogurt is a great lighter alternative that adds creaminess with a tangy flavor. You can also try sour cream or a dairy-free mayo if you prefer.
How Long Can I Store Cranberry Salad?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again to redistribute any settling ingredients.
Can I Prepare This Salad Ahead of Time?
Absolutely! In fact, it tastes even better after resting a few hours or overnight, as it allows the flavors to fully develop. Just be sure to keep it chilled.
