Classic Cranberry Salad Recipe

Active Time:

25 mins

Total Time:

4 hrs 55 mins

Servings:

Our version of the classic cranberry salad is a riff on the traditional cranberry sauces and salads that grace Southern tables every holiday season. The best cranberry salads consist of ingredients that result in a well-balanced salad, and this version is no exception. The tartness of the cranberries—fresh or frozen work equally well—is mellowed by the use of brown sugar and sweet Bartlett pears, while sliced celery and toasted pecans give our Test Kitchen-approved recipe a surprising crunch.

Not only is this cranberry salad delicious all on its own, but it tastes just as amazing over turkey or any other protein you might serve, like ham, pork chops, or even roast chicken. It's so good, you might not want to wait for Thanksgiving as an excuse to make it.

Learn how to make cranberry salad, and find your new favorite side dish for Thanksgiving.

Tips for the Best Cranberry Salad

This fruity side is fairly easy to make, but these tips will make it easier:

Toast the pecans: Chopped toasted pecans give this classic cranberry salad a Southern flair—after all, pecan is considered to be the South's signature nut. Add whole pecans to a lined baking sheet, and roast in the oven at 325°F for about 5 to 8 minutes until fragrant and lightly browned. Let the toasted pecans cool completely before chopping them in the food processor.
Change nuts: If you don't have any pecans on hand, you can easily swap them out for some walnuts or cashews. Even pumpkin seeds would work nicely.
Fresh is best: We like the sugar balance of the fresh fruit, but in a pinch, you can use canned pineapple and pears. Just be sure to drain off any syrups or sweetened liquids.

Classic Cranberry Salad Ingredients

Fresh ingredients are key to making this easy recipe. In addition to cranberries, you'll need just six more ingredients to make a whopping 12 servings:

Light brown sugar: This cooks along with the cranberries as the base of the salad.
Freshly squeezed orange juice: Cranberries cook in the OJ. Use fresh-squeezed juice because it has less sugar.
Bartlett pears: Pears provide a touch of sweetness and a bit of chew in the mixture.
Fresh pineapple: You could use canned pineapple tidbits, but fresh pineapple has a milder sweetness.
Celery: For crunch and a vegetal flavor to blunt all the fruit sweetness.
Toasted pecans: Extra crunch, and the nutty flavors helps soften the sweetness of the other ingredients.

ingredients for cranberry salad — Emily Laurae

Can I Use Frozen or Dried Cranberries for Cranberry Salad?

While we always recommend using fresh ingredients for the best flavor, this cranberry salad works just as well with frozen cranberries, which are easier to find after the holidays.

Only have dehydrated cranberries on hand? Steep them in some boiling water for 20 minutes. Then, strain the mixture, discarding the water. You'll be left with rehydrated cranberries that are much softer, plumper, and juicier.

How To Make a Classic Cranberry Salad

Seven ingredients and under 30 minutes of prep time are all you'll need to whip up a batch of our Test Kitchen-approved favorite cranberry salad.

Step 1. Boil the cranberries: Add the cranberries, brown sugar, and freshly-squeezed orange juice to a large pot. Stir often as the mixture comes to a boil over medium-high heat.
Step 2. Simmer the cranberry mixture: Reduce to medium-low heat. Simmer for 15 minutes until thickened, and the cranberries start to pop. Remove from heat.
Step 3. Add in the fruits, celery, and nuts: Allow the saucepan to come to room temperature before adding in the pears, pineapple, celery, and toasted pecans.
Step 4. Chill: Transfer the cranberry salad to a serving bowl, and chill in the refrigerator until ready to serve.

How To Serve Cranberry Salad

Prepping for a Thanksgiving or holiday dinner can certainly be overwhelming, which is why easy recipes like this cranberry salad should become a part of your cooking repertoire—they're full of flavor, serve a large crowd, and result in plenty of leftovers.

Serve alongside other classic holiday side dishes, such as:

We love nothing more than the idea of making your Thanksgiving leftovers into something other than a sandwich, and these crunchy cranberry salad leftovers are the perfect example.

A tablespoon or two is great over a bowl of vanilla ice cream for dessert or stirred into plain Greek yogurt for a slightly sweet breakfast the next day.

Can You Make Cranberry Salad Ahead of Time?

To take the stress out of all the holiday meal prep, you can make this cranberry salad in advance. It keeps well in the refrigerator for up to three days prior to serving. Just make sure the bowl is wrapped tightly, or it has an airtight lid.

Editorial contributions by Christabel Lobo.

Ingredients

4 cups fresh or frozen cranberries (14 oz.)
3/4 cup packed light brown sugar
1/2 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)
1/2 cup thinly sliced celery (from 2 stalks)
1/2 cup chopped toasted pecans

Directions

Cook cranberries:

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.

Emily Laurae
Add remaining ingredients:

Stir in the Bartlett pears, pineapple, celery, and pecans.

Emily Laurae
Chill:

Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

Emily Laurae