Cranberry Salad
This Cranberry Salad is a gorgeous, ruby-red blend of fresh cranberries, crushed pineapple, apple, celery, nuts, and a creamy, fluffy topping. It’s a bright, make-ahead holiday side that doubles as a fresh cranberry dessert for Thanksgiving, Christmas, or any winter gathering.
Ingredients
- 1 12-ounce bag fresh cranberries rinsed and picked over (frozen can be used; do not thaw completely, and do not use canned jellied sauce)
- 1 cup granulated sugar use 3/4 cup for a less sweet salad, adjust to taste
- 1 20-ounce can crushed pineapple drained well; use pineapple in juice, not syrup
- 1 medium apple cored and finely chopped; Granny Smith for more tart, Honeycrisp or Gala for sweeter; peel can be left on
- 1/2 cup celery chopped; adds crunch and freshness
- 1/2-3/4 cup nuts chopped pecans or walnuts; toast in a dry skillet for better flavor
- 1 3-ounce package raspberry or cranberry-flavored gelatin raspberry is easiest to find and works well
- 1 cup heavy whipping cream very cold; can substitute one 8-ounce tub whipped topping
- 4 ounces cream cheese softened; full-fat for best texture
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- fresh cranberries optional, for garnish
- extra chopped nuts optional, for garnish
- orange zest optional, for garnish and aroma
- 1 cup boiling water for dissolving gelatin
- 1 cup cold water for gelatin mixture
Instructions
- Rinse the cranberries under cool water and pick out any soft or shriveled ones. Pat dry. Add to a food processor and pulse in short bursts until finely chopped but not pureed; you want small pieces, not a paste. If you do not have a food processor, chop carefully by hand with a sharp knife.1 12-ounce bag fresh cranberries
- Transfer the chopped cranberries to a medium bowl and stir in the granulated sugar until well combined. Cover and refrigerate for at least 1 hour, or up to overnight, to let the cranberries release their juices and mellow their tartness.1 12-ounce bag fresh cranberries, 1 cup granulated sugar
- In a heat-safe bowl, add the raspberry or cranberry gelatin. Pour in 1 cup of boiling water and stir until the gelatin is completely dissolved. Stir in 1 cup of cold water. Let the mixture cool to room temperature so it does not cook the fruit, but do not let it fully set.1 3-ounce package raspberry or cranberry-flavored gelatin, 1 cup boiling water, 1 cup cold water
- Drain off any excess liquid from the sweetened cranberries (a small amount of liquid is fine). In a large mixing bowl, combine the cranberries, drained crushed pineapple, chopped apple, celery, and chopped nuts. Stir gently to mix.1 12-ounce bag fresh cranberries, 1 20-ounce can crushed pineapple, 1 medium apple, 1/2 cup celery, 1/2-3/4 cup nuts
- Pour the cooled gelatin mixture over the fruit and nut mixture. Stir gently until everything is evenly coated and distributed.1 3-ounce package raspberry or cranberry-flavored gelatin
- Pour the cranberry–gelatin mixture into a 9×13-inch glass dish or a large serving bowl. Smooth the top. Cover and refrigerate for about 2–3 hours, or until the mixture is set and jiggly like soft gelatin.
- When the gelatin base is set, prepare the topping. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the powdered sugar and vanilla and beat until silky. In a separate cold bowl, beat the heavy cream to soft–medium peaks, watching carefully so it does not turn to butter. Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain.1 cup heavy whipping cream, 4 ounces cream cheese, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract
- Spread the creamy topping evenly over the chilled cranberry layer. Use the back of a spoon to create swirls or smooth the surface. Garnish with extra chopped nuts, a few fresh cranberries, and/or orange zest if desired.fresh cranberries, extra chopped nuts, orange zest
- Cover the dish again and chill for at least 1 more hour so the layers firm up together. For neat squares, chill several hours or overnight before cutting with a sharp knife, wiping the blade between cuts.
Notes
Yield: about 10–12 servings as a side (or about 8 larger dessert servings). Active prep time is about 25–30 minutes, with a total of 3–4 hours chilling time.
Variations:
- Orange-Cranberry Salad: Add 1 tablespoon fresh orange zest and replace 1/2 cup of the cold water in the gelatin with orange juice.
- Greek Yogurt Light Version: Replace half or all of the cream cheese with vanilla Greek yogurt for a lighter, tangier topping.
- Extra Crunch Cranberry Nut Salad: Add 1/4 cup additional nuts and 1/2 cup mini marshmallows to the fruit layer.
- Cranberry Fruit Salad (no gelatin): Skip the gelatin and creamy topping; toss sweetened cranberries, pineapple, apple, celery, and nuts, then chill.
- No-Nut Version: Omit nuts and add 1/2 cup shredded coconut or extra chopped apple for texture.
- Pineapple-Free: Replace crushed pineapple with halved seedless grapes. Storage: Cover tightly and refrigerate up to 3–4 days. The creamy version does not freeze well; you may freeze only the fruit–gelatin base for up to 1 month and add topping after thawing. The recipe is naturally gluten-free if the gelatin brand is gluten-free. Sweetness and texture can be adjusted to your family’s taste. Celery and nuts add important crunch; you can leave a small portion without them as a "no-crunch" zone for kids or picky eaters.
- Orange-Cranberry Salad: Add 1 tablespoon fresh orange zest and replace 1/2 cup of the cold water in the gelatin with orange juice.
- Greek Yogurt Light Version: Replace half or all of the cream cheese with vanilla Greek yogurt for a lighter, tangier topping.
- Extra Crunch Cranberry Nut Salad: Add 1/4 cup additional nuts and 1/2 cup mini marshmallows to the fruit layer.
- Cranberry Fruit Salad (no gelatin): Skip the gelatin and creamy topping; toss sweetened cranberries, pineapple, apple, celery, and nuts, then chill.
- No-Nut Version: Omit nuts and add 1/2 cup shredded coconut or extra chopped apple for texture.
- Pineapple-Free: Replace crushed pineapple with halved seedless grapes. Storage: Cover tightly and refrigerate up to 3–4 days. The creamy version does not freeze well; you may freeze only the fruit–gelatin base for up to 1 month and add topping after thawing. The recipe is naturally gluten-free if the gelatin brand is gluten-free. Sweetness and texture can be adjusted to your family’s taste. Celery and nuts add important crunch; you can leave a small portion without them as a "no-crunch" zone for kids or picky eaters.