Cranberry Salad is a fresh and tangy dish that brings together the tartness of cranberries with the crunch of nuts and the sweetness of a light dressing. It’s a colorful and bright salad that feels perfect for gatherings or as a refreshing side dish any time of year.
I love making cranberry salad because it’s so simple yet full of flavor. The mix of crisp greens, juicy cranberries, and sometimes a touch of orange zest or a sprinkle of sugar makes it feel just right—not too sweet, not too sour. I usually toss in some toasted pecans or walnuts for a nice crunch, and it always surprises people when they try it.
One of my favorite ways to serve cranberry salad is alongside turkey or roasted chicken, especially during holidays or cozy dinners. It’s such a nice contrast to richer dishes, and I find that it really brightens up the plate. Plus, it’s great to make ahead and the flavors get even better after sitting in the fridge for a few hours.
Key Ingredients & Substitutions
- Fresh Cranberries
- These are the star ingredient with their tartness. If fresh aren’t available, frozen cranberries work well. Just thaw them before mixing. Avoid canned cranberry sauce here to keep the texture fresh.
- Apple
- Granny Smith apples add a nice tart crunch, but if you prefer sweeter apples, Fuji or Honeycrisp are great substitutes. Make sure to dice them small so they mix well.
- Celery
- Celery brings a crisp and fresh element to the salad. If you don’t have celery, chopped cucumber or jicama can add similar crunch and freshness.
- Orange Juice & Sweetener
- Fresh orange juice adds a bright citrus note. If fresh isn’t on hand, bottled juice works too. Honey or maple syrup is optional; you can adjust sweetness with more sugar or just leave it out for a tarter salad.
- Fresh Mint
- Mint gives a subtle, fresh flavor. It can be left out if you’re not a fan, or swapped for fresh basil or parsley to add a different green note.
How Do You Soften the Tartness of Fresh Cranberries in This Salad?
Fresh cranberries are quite tart, so softening that sharp flavor is key for a balanced salad. Here’s how to do it:
- Use Sugar: Mixing sugar with the cranberries helps mellow their tartness. Adjust the amount based on your taste.
- Let It Rest: Refrigerate the salad for at least 1-2 hours. This allows the sugar and juice to soften the cranberries naturally.
- Use Citrus: The orange juice adds sweetness and acidity that rounds out the sharpness.
Following these steps ensures the cranberries keep their bright flavor but won’t be too sour or hard to enjoy. A gentle toss before serving helps blend the flavors and juices well. This technique makes the salad fresh, balanced, and tasty every time.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the ingredients together without spilling.
- Small whisk or fork – great for mixing the dressing smoothly.
- Sharp knife – helps you dice apples and chop celery neatly.
- Cutting board – provides a safe space to prep your fruits and veggies.
- Measuring spoons and cups – to get your sugar, juice, and seasonings just right.
Flavor Variations & Add-Ins
- Mix in chopped toasted pecans or walnuts for extra crunch and nuttiness.
- Add dried cranberries or golden raisins to introduce a chewy, sweet contrast.
- Stir in crumbled feta or goat cheese for a creamy, tangy touch that pairs well with cranberries.
- Swap out mint for fresh basil or parsley for a different herbal twist.
How to Make Cranberry Salad?
Ingredients You’ll Need:
- 12 oz fresh cranberries
- 1 large apple, cored and diced (Granny Smith works well)
- 1/4 cup finely chopped celery
- 1/4 cup granulated sugar (adjust based on tartness preference)
- 2 tablespoons orange juice (freshly squeezed)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
- 1 tablespoon finely chopped fresh mint (optional, for brightness)
- 1/4 teaspoon salt
How Much Time Will You Need?
This cranberry salad takes about 10 minutes to prepare. Then, it needs 1 to 2 hours in the fridge, so the flavors come together and the sugar softens the cranberries a little. It’s easy and quick to make, with a bit of resting time to get that fresh, tasty finish.
Step-by-Step Instructions:
1. Prepare the Fruits and Veggies:
First, rinse the cranberries well. Pick out any stems or bruised berries to make sure your salad is fresh. Dice the apple into small pieces, and finely chop the celery—this crunchiness makes the salad lively and fresh.
2. Mix the Dressing:
In a small bowl, whisk together the granulated sugar, fresh orange juice, honey or maple syrup if you like it sweeter, and a pinch of salt. Stir until the sugar begins to dissolve, making a bright and balanced dressing.
3. Combine All Ingredients:
In a large bowl, toss together the cranberries, diced apple, and celery. Pour the dressing over, and gently mix to coat everything evenly. If you have fresh mint, stir it in now for a colorful, fresh note.
4. Chill and Serve:
Cover the bowl and put the salad in the refrigerator for at least 1 to 2 hours. This resting time lets the flavors blend and softens the tart cranberries just a bit. Before serving, give it one last gentle toss, taste, and add a bit more sugar or orange juice if you want it sweeter or tangier. Serve chilled for a refreshing side or light appetizer.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well too! Just thaw them completely and drain any excess liquid before mixing to avoid watering down the salad.
How Long Can I Store Cranberry Salad?
You can store the salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen, but the apples may start to brown after a day or two.
Can I Make This Salad Ahead of Time?
Absolutely! Preparing it a few hours or even the day before lets the cranberries soften and the flavors blend beautifully. Just give it a gentle stir before serving.
What Can I Substitute for Celery?
If you don’t have celery, try crisp cucumber or jicama for a similar refreshing crunch. Both add great texture without overpowering the other flavors.
Cranberry Salad
A bright, sweet-and-tart cranberry side dish that’s perfect for holiday tables or make-ahead gatherings.
Ingredients
- 2 cups sour cream (or plain Greek yogurt)
- 2 cups pineapple tidbits, well drained
- 2 cups miniature marshmallows
- 1 cup chopped pecans
- 2 cups coconut flakes
- 3 cups fresh cranberries
- ¾ cup granulated sugar
- 1 cup water
- 1 cinnamon stick
Cozy Little Things I’m Loving
These are small tools I actually reach for in my own kitchen all the time.
Chic KooK Salad Serving Bowl
I adore how this bowl gives my cranberry salad that festive presentation—perfect for sharing at holiday meals.
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Reliable Cuisinart Mesh Strainer Set
I reach for these mesh strainers to drain the pineapple and rinse fresh berries with ease—kitchen work made smoother!
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Instructions
- In a small saucepan combine the fresh cranberries, sugar, water and the cinnamon stick. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until the cranberries have softened and the sugar is dissolved.
- Remove the cinnamon stick and allow the cranberry mixture to cool completely — it will thicken as it cools.
- In a large mixing bowl, combine the sour cream (or Greek yogurt), drained pineapple tidbits, miniature marshmallows, chopped pecans and coconut flakes.
- Stir in about 1½ cups of the cooled cranberry mixture into the large bowl and mix gently but thoroughly. (You may leave some cranberry mixture aside if you prefer a more textured salad.)
- Cover the bowl and refrigerate the salad for at least 4 hours or overnight to allow flavors to meld and for the salad to firm up slightly.
- Before serving, give it another gentle stir and then transfer to your serving dish or bowl.