Cranberry Salad is a vibrant and refreshing dish that combines the tartness of fresh cranberries with the sweetness of other fruits and the crunch of nuts. This salad is a popular choice during the holiday season, particularly for Thanksgiving and Christmas, but it can be enjoyed year-round as a delightful side dish or a healthy dessert option.
Ingredients Overview
Cranberries
- Why This Ingredient? Cranberries are the star of the dish, known for their bold tartness and bright red color, which bring a festive touch to the salad.
- Health Benefits: Cranberries are rich in vitamins C and E, fiber, and antioxidants, known for promoting urinary tract health and improving cardiovascular function.
Apples
- Why This Ingredient? Apples add a sweet crunch to the salad, balancing the tartness of the cranberries.
- Health Benefits: Apples are a good source of dietary fiber and vitamin C, which aid digestion and immune function.
Pineapple
- Why This Ingredient? Pineapple brings tropical sweetness and acidity, enhancing the overall flavor profile of the salad.
- Health Benefits: Pineapple is loaded with vitamins, enzymes, and antioxidants. It’s particularly known for bromelain, which may help with inflammation and digestion.
Nuts (Pecans or Walnuts)
- Why This Ingredient? Nuts add a crunchy texture and a nutty flavor, complementing the fruity components.
- Health Benefits: Nuts are high in healthy fats, protein, and fiber, which contribute to heart health and help maintain a feeling of fullness.
Substitutions
For those with specific dietary needs or preferences, consider these alternatives:
- Cranberries: Dried cranberries can be used instead of fresh, although they are sweeter and may contain added sugar.
- Apples: Pears are a great substitute for apples, offering a similar texture with a slightly different flavor.
- Nuts: For a nut-free version, seeds like sunflower or pumpkin seeds can be used as a crunchy alternative.
Recipe
Yield: Serves 8
Ingredients with Measurements
- 3 cups fresh cranberries, coarsely chopped
- 2 medium apples, cored and diced
- 1 cup chopped pineapple (fresh or canned)
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup sugar, adjust based on sweetness preference
- 1 cup mini marshmallows (optional)
- 1/2 cup whipped cream or yogurt for dressing (optional)
Instructions
- Prep the Fruit: In a large mixing bowl, combine the chopped cranberries, diced apples, and chopped pineapple.
- Add Sweeteners and Nuts: Stir in sugar, nuts, and mini marshmallows if using. Mix well until all the fruit is evenly coated with sugar.
- Chill: Cover the bowl and refrigerate for at least an hour to allow the flavors to meld together.
- Serve: Before serving, fold in whipped cream or yogurt for a creamy texture, or serve as is for a fresher, lighter option.
Nutrition
Each serving approximately contains:
- Calories: 180
- Carbs: 30g
- Fats: 7g
- Protein: 2g
Storage Instructions
Store Cranberry Salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh but can be enjoyed as leftovers, noting that the nuts may soften over time.
Conclusion
Cranberry Salad is a delightful blend of tart, sweet, and crunchy elements, making it a perfect addition to any meal, especially during festive seasons. Its bright colors and refreshing flavors are sure to brighten any table and impress your guests.
FAQ
- Can I make this salad ahead of time? Yes, you can prepare Cranberry Salad a day in advance. Add the nuts and whipped cream or yogurt just before serving to maintain texture and freshness.
- Is this salad gluten-free? Yes, Cranberry Salad is naturally gluten-free, making it a great option for those with gluten sensitivities.
Ingredients
- 1 pkg cranberries (found in produce section)
- 2 large oranges, peeled and cut into chunks
- 2 large apples, unpeeled, chopped (i use granny smith)
- 2 c pecans, chopped
- 1 pkg strawberry jello
- 1/2 c celery, chopped fine
- peel from one orange, grated
- 1/2 c crushed pineapple
- 2 c sugar
Instructions
1. Wash the cranberries and drain well.
2. Peel oranges and cut into chunks; cut apples and chop, leaving peel on; chop pecans and celery.
3. Combine all ingredients, except Jell-O, in large serving bowl (do not drain pineapple). Mix well.
4. Mix 1 cup boiling water with Jell-O, blend until Jell-O has dissolved, then pour over fruit mixture.
5. Cover and refrigerate for at least 1