Cranberry Salad Recipes

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CRANBERRY SALAD



Cranberry Salad image

This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!

Provided by Dolores Cruz

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 3h20m

Yield 10

Number Of Ingredients 7

1 (12 ounce) package fresh cranberries, finely chopped
½ cup white sugar
2 cups chopped apples
1 cup miniature marshmallows
½ cup chopped pecans
½ cup vanilla yogurt
1 cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
  • After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 25.8 g, Cholesterol 0.6 mg, Fat 6.1 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 17.1 mg, Sugar 20.4 g

CLASSIC CRANBERRY SALAD



Classic Cranberry Salad image

This crunchy cranberry salad is a riff on the traditional Thanksgiving staple.

Provided by Pam Lolley

Time 4h55m

Yield Serves 12

Number Of Ingredients 7

4 cups fresh or frozen cranberries (14 oz.)
¾ cup packed light brown sugar
½ cup fresh orange juice (from 2 oranges)
1 cup peeled and chopped Bartlett pears (about 2 small pears)
1 cup chopped fresh pineapple (from 1 pineapple)
½ cup thinly sliced celery (from 2 stalks)
½ cup chopped toasted pecans

Steps:

  • Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
  • Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

CRANBERRY SALAD



Cranberry Salad image

Provided by Food Network

Categories     side-dish

Time 38m

Yield 8 servings

Number Of Ingredients 9

1 (3-ounce) package cherry or strawberry gelatin
1 cup hot water
1/2 cup cold water
1/2 pound cranberries
3 apples
2 oranges or 1/2 cup crushed pineapple
1/4 cup nuts, chopped
3/4 cup sugar
4 cups salad greens

Steps:

  • Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
  • Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
  • Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
  • Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

CRANBERRY SALAD



Cranberry Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 8

One 10-ounce bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
One 20-ounce can crushed pineapple, drained
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds

Steps:

  • Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
  • Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
  • Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
  • Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.

CREAMY CRANBERRY SALAD



Creamy Cranberry Salad image

One of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. -Alexandra Lypecky, Dearborn, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

Steps:

  • In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Nutrition Facts : Calories 200 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 32mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

BEST EVER CRANBERRY SALAD



Best Ever Cranberry Salad image

This recipes was orginally my DH's Grandmothers and has been tweaked by my MIL. I didn't care for cranberry salad ever till I tried this. I have been making this for years now. Its more of a Jello than a salad. Great to get kids to eat something different. It's definitely something I look forward to eating every Thanksgiving and Christmas. Great on biscuits and rolls. I make this in a large glass decorative bowl because it doesn't look good if you try to transfer it to another dish for the meals. ** Note this is best if made the night before to give time for proper set. I have a lower sugar version posted also. Suggested serving size is about 3 tablespoons.

Provided by barefootmommawv

Categories     Gelatin

Time 12h15m

Yield 1 large bowl, 15-20 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag cranberries, sorted, rinsed and drained
2 small oranges, peeled
1 1/2 cups sugar
1 (3 ounce) box jello raspberry gelatin powder
1 (3 ounce) box jello cherry gelatin (black cherry works well too)
1 1/2 cups boiling water
12 ice cubes

Steps:

  • In the blender puree cranberries and oranges. Add sugar to cranberry mixture and blend.
  • In a large bowl dissolve jell-o into boiling water. When dissolved add ice to begin the setting process. Remove what few ice cubes that are remaining.
  • Add cranberry mixture to jell-o. Mix well.
  • Cover with saran wrap and set in fridge to set.

CRANBERRY SALAD



Cranberry Salad image

This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with roasted ham or turkey during the holidays, this easy recipe can easily be doubled to serve a large crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h15m

Number Of Ingredients 9

3 cups fresh or thawed frozen cranberries (about 12 ounces)
1 orange, cut into 1-inch pieces (2 cups)
2 tablespoons packed fresh mint leaves
3/4 cup sugar
Coarse salt
2 cups heavy cream, plus more for serving
1 cup plain yogurt
1/2 cup pecans, toasted and coarsely chopped
Pomegranate seeds, for serving (optional)

Steps:

  • Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
  • Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
  • Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.

CRANBERRY SALAD



Cranberry Salad image

"CRANBERRIES seem to be traditional with everyone's Thanksgiving meal in one form or another. This salad is our favorite way to serve them, either as an attractive mold or for individual salads. The nuts and other fruit give it a refreshing crunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-15 servings.

Number Of Ingredients 9

1 cup sugar
1 cup water
1 package (6 ounces) lemon gelatin
4 cups fresh cranberries, finely chopped
2 large unpeeled apples, finely chopped
1 unpeeled orange, seeded and finely chopped
1/2 cup chopped pecans
Lettuce leaves, optional
Mayonnaise, optional

Steps:

  • In a large saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. , Fold in the cranberries, apples, orange and pecans. Spoon into greased individual salad molds, a 6-1/2-cup ring mold or an 11x7-in. dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise.

Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY, FETA AND WALNUT SALAD



Cranberry, Feta and Walnut Salad image

Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.

Provided by Graybert

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens, cranberries, cheese and walnuts in large bowl.
  • Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
  • Gradually add oil, whisking constantly until well blended.
  • Pour over salad; toss to coat.
  • Serve immediately.

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Cranberry Salad. Rating: 4.5 stars. 40. This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too! By Dolores Cruz. Cranberry Salad II. Save.
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