A bright, sweet-tart cranberry salad that doubles as a festive side dish or easy recipe for holiday gatherings—its jewel-like berries and crunchy pecans will have everyone asking for seconds.
Why You’ll Love This Recipe
– No oven needed—just a food processor and mixing bowl
– Ready in under 30 minutes (plus chilling)—perfect for last-minute hosts
– Vibrant color makes it a standout holiday dish on any buffet
– Sweet and tangy balance means it pairs beautifully with turkey or ham
– Mini marshmallows add a playful touch kids adore
– Can be made a day ahead—stress-free entertaining
– Gluten-free and customizable for dairy-free diets
– Keeps well, so you’ll have yummy leftovers for days
Ingredients
• 12 oz fresh cranberries (about 3 cups; Ocean Spray or store-brand)
• ½ cup granulated sugar (swap with honey or maple syrup for deeper flavor)
• ¼ cup fresh orange juice (about one medium orange)
• 1 (8 oz) can crushed pineapple, drained (reserve 1 Tbsp juice for extra tang)
• 1 cup mini marshmallows (hoffman brand or homemade if you’re feeling crafty)
• ½ cup chopped pecans (toasted lightly for crunch; Walden Farms works too)
• ½ cup sour cream or Greek yogurt (dairy-free yogurt for vegan version)
• Pinch of salt (to brighten flavors)
• Optional garnish: pomegranate arils or fresh mint leaves
Directions
1. Rinse and drain the cranberries, then transfer them to a food processor. Pulse about 8–10 times until coarsely chopped—think tiny gem-like pieces, not puree. (Tip: pulse in short bursts to control texture.)
2. Pour the chopped berries into a large mixing bowl; stir in sugar, orange juice, and a pinch of salt. Let sit 5 minutes to dissolve sugar—your kitchen will smell like fresh citrus.
3. Fold in drained crushed pineapple and its reserved tablespoon of juice. This pineapple-cranberry marriage adds natural sweetness and depth to your fruit salad.
4. Gently stir in mini marshmallows and toasted pecans, ensuring each morsel is coated. You want pops of chewiness and crunch in every bite.
5. Spoon in sour cream or Greek yogurt, folding until everything is evenly moistened. If you like a tangier salad, swap half the sour cream for plain yogurt.
6. Cover the bowl and chill at least one hour (or overnight)—this rest helps flavors meld and keeps it firm when you serve.
7. Before plating, give it a final stir and sprinkle pomegranate seeds or mint on top for color contrast. Voilà—you’ve got a festive salad that feels both nostalgic and fresh.
Servings & Timing
• Yield: Serves 8–10 as a side dish or festive salad
• Prep Time: 20 minutes (easy prep—kids can help)
• Chill/Rest Time: 1 hour (or up to 24 hours for maximum flavor)
• Total Time: About 1 hour 20 minutes
Variations
– Citrus Zest Boost: Stir in 1 tsp each of lemon and lime zest for an extra zing.
– Tropical Twist: Replace pecans with toasted coconut flakes and mango chunks.
– Nut-Free Version: Swap nuts for sunflower seeds or pepitas for a seed-filled crunch.
– Spiced Up: Add ½ tsp kosher cinnamon and a pinch of ground ginger for holiday warmth.
– Cream Cheese Blend: Swap sour cream with whipped cream cheese for a richer dressing.
– Boozy Berry: Macerate cranberries briefly in 2 Tbsp of Grand Marnier before chopping.
Storage & Reheating
Store cranberry salad in an airtight container in the fridge for up to 4 days—flavors only deepen. No reheating needed; serve cold straight from the fridge. If you’ve made too much, freeze in a sealed freezer bag for up to one month—thaw in the fridge and give a gentle stir before serving.
FAQs
Q: Can I use dried cranberries instead of fresh?
A: Dried berries work, but you’ll need to rehydrate them in hot water or orange juice for 10 minutes—fresh gives the best snap and brightness.
Q: Why is my salad sometimes watery?
A: Make sure to drain the pineapple well and blot any excess liquid from cranberries after pulsing; chilling uncovered for 10 minutes before sealing can help too.
Q: How far ahead can I make this?
A: Up to 24 hours in advance; just give it a gentle stir before serving to revive the texture.
Q: Is this salad gluten-free and vegetarian?
A: Yes—this fruit salad is naturally gluten-free and can be vegetarian or vegan if you choose dairy-free yogurt.
Q: How can I cut down on sugar?
A: Reduce granulated sugar by up to half; the pineapple and marshmallows add sweetness, so it stays balanced.
Q: My nuts went soggy—what happened?
A: Add nuts just before serving, or toast and store them separately to retain crunch.
Q: Can I double the recipe for a crowd?
A: Absolutely—just use a larger bowl and scale ingredients linearly; chilling time stays the same.
Q: Any tip for child-friendly tweaks?
A: Swap pecans for rainbow sprinkles and use whipped cream instead of yogurt—kids will love the color and creaminess.
Conclusion
This cranberry salad brings together bright berries, sweet pineapple, and a creamy dressing for a holiday dish that’s both festive and fuss-free. Whether you’re hosting a big family dinner or need an easy recipe for a potluck, it’s bound to become a new tradition. Give it a whirl this season, leave a comment to share your tweaks, and don’t miss our other holiday side dish ideas!
