Cranberry Salad
Cranberry Salad—Seriously, Everyone Wants the Recipe
I first made this Cranberry salad on a chilly November morning when I realized, around 9 a.m., that I’d totally forgotten to prep anything to bring to my cousin Robin’s big Friendsgiving. My brain was still a bit foggy (had I even brushed my hair yet?), but I remembered my mom’s recipe scribbled on a scrap of envelope: cranberries, apples, and “a bit of sugar, or a bit more if you’re feeling it.” Let’s just say, once I’d made it and snuck a forkful straight from the serving bowl (isn’t that the official chef’s tax?), my panic immediately melted away. Now I get requests for it every time there’s turkey—or, oddly, at my friend Matt’s birthday BBQ. I will never totally understand people.
Why I Keep Making This (Even After The Blender Fiasco)
I’ll be straight—my family goes nuts over this salad because it’s crisp and tart but also just sweet enough to balance out the cranberry punch, y’know? It’s weirdly refreshing next to stuffing and gravy. I make this when I want something quick that still feels special (and when I can’t face another green bean casserole mishap—don’t ask). Plus, the leftovers are great on yogurt, though, in my house, leftovers are mostly a myth. Is it too much to call it addictive? Eh, who cares.
What You’ll Need (With My Not-So-Secret Swaps)
- 12 oz (340g) fresh cranberries (I’ve made it with frozen cranberries in a pinch; thaw ’em first, though!)
- 1 apple, chopped (Granny Smith is my fave, but a sweet apple works too; my neighbor swears by Honeycrisp—but really, fruit is fruit, right?)
- 1 orange, peeled and chopped (Okay, my grandmother always used Navel oranges, but honestly, I’ll grab whatever looks good at the store)
- 3/4 cup granulated sugar (Sometimes I use a little less if the fruit is extra sweet; other times I just say ‘what the heck’ and toss in the full cup. You do you)
- 1/2 cup chopped pecans (totally optional—sometimes I skip them if there’s a nut allergy or, who am I kidding, if I’m just out of nuts)
- 1 cup crushed pineapple, drained (No shame in using the stuff in a can—just wring out the juice a bit or it’ll go soupy on you)
Okay, Here’s How You Do It (Sorta Step-by-Step)
- Chop the Fruit: Toss the cranberries, apple, and orange into a food processor and pulse until it all looks like colorful confetti. (If you don’t have one, just chop everything up small—as in, takes-forever small, but it works.)
- Add Sugar: Dump the mixture into a big bowl. Sprinkle the sugar across the top. Stir it up, then let it sit for at least half an hour. This is where I usually sneak a taste. If it makes your cheeks pucker, add a spoonful more sugar—no one ever notices.
- Mix in the Extra Stuff: Fold in the pineapple and, if you’re going there, the pecans. Stir till combined. It might look weirdly juicy at first, but chill, it soaks up as it rests.
- Let It Chill: Pop it in the fridge for at least two hours (longer’s even better). The flavors get friendlier—trust me. I once served it straight away; it tasted a bit grumpy.
Notes from My Slightly Messy Kitchen
- I tried grating the cranberries by hand once. My poor knuckles. Don’t do it.
- Actually, sometimes I add a smidge of cinnamon for autumn-y vibes. Or don’t. It’s not a dealbreaker.
- If your pineapple has a ton of juice, just squeeze some out—but keep a bit for flavor. Too dry is no fun, either.
Wild Variations (& a Fail or Two)
- One time I tossed in mini marshmallows for a retro twist. Honestly? Kids loved it, adults were just confused. So… proceed with caution.
- I’ve subbed pears for apples—pretty good, actually. Weird texture, though, if they’re too ripe.
- Tried with walnuts instead of pecans; no one noticed except Uncle Pete, who noticed everything. (He preferred pecans, for the record.)
What If I Don’t Have a Food Processor?
No big deal. I’ve totally chopped everything by hand after a power outage. Or—if you have one—an old-school hand-crank grinder does the trick (and gives your arm a workout).
How to Store (If You Actually Have Leftovers)
Just slap some plastic wrap over the bowl and stick it in the fridge. It keeps for a couple of days, though honestly, in my house it never lasts more than a day! It’s even good for breakfast with a spoonful of Greek yogurt (not that I’m officially recommending dessert for breakfast…or maybe I am).
How I Like to Serve It (And You Might Too)
I usually just plop it in a vintage glass bowl —makes it look fancier than it is. My family scoops it next to turkey or ham, but, wild thought: it’s pretty solid with roast chicken or even as a next-day leftover sandwich spread. My Aunt Judy, for some reason, piles it on her mashed potatoes. Do what makes you happy.
Lessons Learned (AKA Don’t Rush the Rest Time)
- I once tried to rush the chill time—yeah, huge mistake. The flavors were weirdly sharp and totally not blended. Don’t skip it, trust me.
- If you overdo the food processor, you’ll get fruit soup. Seriously, pulse, don’t blitz. Learned that the hard way when I first got my fancy one (thought I knew better… didn’t).
FAQ – Stuff Folks Actually Asked Me
- Do I have to use fresh cranberries? Nope! Frozen work if you defrost them first—though they can get mushy if you’re not careful.
- Can I make this ahead? Totally. I actually think it tastes better the next day, though maybe my fridge is just magic.
- Is this crazy sweet? Not really—unless you dump in extra sugar (which I have!).
- Is it kid friendly? Sure, so long as they like tart stuff. My nephew spits out anything with “weird bits” so just chop it up fine and cross your fingers.
- How fancy do I need to get with the nuts? Not at all; use whatever’s on hand or leave ’em out.
- What bowl do you use? I just use an old Pyrex, but honestly, it’s not picky. Here’s one I like: Pyrex classic bowls—so sturdy. Or I’m kind of obsessed lately with these cute serving dishes on Amazon, but whatever’s handy works fine.
Anyway, if you want some inspiration, there’s some awesome cranberry recipe history at Ocean Spray’s site. I mostly wing it, but sometimes ideas from there sneak into my bowl.
Let me know if you try this cranberry salad—especially if you invent a wild twist. Life’s too short to follow recipes without a dash of bravado, right?
Ingredients
- 2 cups fresh cranberries
- 1 large apple, diced
- 1/2 cup celery, finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup pineapple tidbits, drained
- 3/4 cup granulated sugar
- 1/2 cup seedless grapes, halved
- 1 tablespoon lemon juice
Instructions
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1Rinse the cranberries and place them in a food processor. Pulse until finely chopped.
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2In a large mixing bowl, combine the chopped cranberries and sugar. Stir well and let sit for 10 minutes to allow the flavors to meld.
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3Add the diced apple, chopped celery, pecans, pineapple tidbits, grapes, and lemon juice to the cranberry mixture.
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4Mix all ingredients thoroughly until evenly combined.
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5Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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