Best 10 Holiday Cranberry Salad Recipes

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Indulge in the delectable flavors of the holiday season with our tantalizing Cranberry Salad recipes. From the classic Cranberry Salad with its vibrant red cranberries, crunchy celery, sweet pineapple, and nutty walnuts, to the refreshing Orange-Cranberry Salad bursting with citrusy goodness, we've got you covered.

Experience the perfect balance of tart and sweet in our Cranberry-Apple Salad, where crisp apples and tangy cranberries create a delightful harmony. If you're looking for a creamy twist, try our Cranberry-Pineapple Salad with its creamy pineapple dressing, adding a luscious touch to the classic combination.

For a unique and festive presentation, our Cranberry-Orange Bundt Cake is a showstopper. This moist and flavorful cake is studded with cranberries and topped with a luscious orange glaze, making it a centerpiece worthy of any holiday gathering.

And for those who prefer a no-bake option, our Cranberry Cheesecake Bites offer a delightful combination of creamy cheesecake filling and a tangy cranberry topping, all nestled in a graham cracker crust. With their irresistible appearance and delightful taste, these bites are sure to be a hit at any party.

Check out the recipes below so you can choose the best recipe for yourself!

HOLIDAY CRANBERRY SALAD



Holiday Cranberry Salad image

This tangy fruit salad is perfect with turkey or ham, and has always been on our holiday table. With real whipped cream, walnuts, and pineapple, it's a treat you'll always want to make for the holidays.

Provided by Chandell

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
1 (20 ounce) can crushed pineapple, with juice
2 cups white sugar
½ pint heavy whipping cream
1 cup chopped walnuts
2 cups miniature marshmallows

Steps:

  • In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
  • Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 79.2 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.8 g, Sodium 28.8 mg, Sugar 69.3 g

HOLIDAY CRANBERRY GELATIN SALAD



Holiday Cranberry Gelatin Salad image

This light, delicious holiday salad is very popular in my family and has been requested every year since I first brought it to Christmas Eve dinner. The refreshing, not-too-sweet flavor is a perfect pairing with just about any meat. -Jennifer Mastnick, Hartville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 7

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water, divided
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons lemon juice
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup chopped pecans

Steps:

  • In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 241 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

HOLIDAY CRANBERRY SALAD



Holiday Cranberry Salad image

My mom made this every Thanksgiving and Christmas, and I have continued the tradition. We now are on our fourth generation of sharing and enjoying this salad, as my grandson makes a special request for it every year. I also serve this as a side dish when I make a chicken pot pie. -Peggy Tagge, Stokesdale, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 7

1-1/2 cups boiling water
1 package (3 ounces) lemon gelatin
1 package (3 ounces) cherry gelatin
1 can (14 ounces) whole-berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
1 celery rib, finely chopped
1/2 cup chopped pecans

Steps:

  • In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

Nutrition Facts :

HOLIDAY CRANBERRY-WALNUT SALAD



Holiday Cranberry-Walnut Salad image

A warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.-Becky Walch, Manteca, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup dried cranberries
1/2 cup port wine
1 small red onion, finely chopped
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1 package (6 ounces) fresh baby spinach
5 bacon strips, cooked and crumbled
1/4 cup walnut halves, toasted
1/4 cup cubed Gouda cheese

Steps:

  • In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

Nutrition Facts : Calories 162 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

SCOTT'S HOLIDAY CRANBERRY SALAD



Scott's Holiday Cranberry Salad image

This is a wonderful fresh uncooked cranberry salad I've enjoyed since I was a child. It has a dressing made with Miracle Whip®, Cool Whip®, and cream cheese. It sounds kind of strange but it really complements the salad.

Provided by Scott Beld

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 8h25m

Yield 10

Number Of Ingredients 16

1 tablespoon creamy salad dressing (such as Miracle Whip®), or as needed
2 oranges
1 (12 ounce) bag fresh cranberries
2 apples, unpeeled and cored
2 ½ cups boiling water, or as needed
1 (.25 ounce) package unflavored gelatin (such as Knox ®)
½ cup cold water
1 (6 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
2 cups white sugar
2 cups halved seedless grapes
2 cups chopped pecans
1 ½ cups frozen whipped topping (such as Cool Whip®), thawed
1 (8 ounce) package cream cheese, softened
3 tablespoons creamy salad dressing (such as Miracle Whip®)
2 teaspoons white sugar
1 sprig fresh parsley

Steps:

  • Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges.
  • Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid.
  • Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight.
  • Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth.
  • Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.

Nutrition Facts : Calories 556.4 calories, Carbohydrate 76.1 g, Cholesterol 26.5 mg, Fat 28.1 g, Fiber 4.7 g, Protein 6.5 g, SaturatedFat 9 g, Sodium 183.5 mg, Sugar 69.2 g

HOLIDAY CRANBERRY APPLE SALAD



Holiday Cranberry Apple Salad image

This is one of the BEST cranberry salads I've ever eaten and to be honest, I don't really like cranberry salad! Delicious served with turkey dinner, this is a winner every time I make it. If you are only serving around 12 to 20 you can half this recipe. There is no "cook time" but I put 3 hours because it has to set in the fridge...

Provided by Meredith Sayre

Categories     Fruit Salads

Time 3h20m

Number Of Ingredients 9

4 box gelatin, raspberry or strawberry (3 oz each)
3 c boiling water
2 can(s) crushed pineapple (20 oz each), drained well
5 can(s) whole cranberry sauce (14 oz each)
3 large apples, unpeeled & coarsely grated
1 large orange, grated rind only (eat the orange & enjoy)
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp ground clove

Steps:

  • 1. In a saucepan, bring the water to a boil; stir in gelatin and set aside to cool.
  • 2. Drain pineapple well; set aside.
  • 3. In a large bowl, combine cranberry sauce, grated apples, the rind of 1 large orange, salt, cinnamon and clove.
  • 4. Stir in drained pineapple and cooled jello. Carefully pour into a 16 cup trifle bowl. Cover and chill until firm.
  • 5. I enjoy serving it this way but if you like you can use two 8-cup jello molds, lightly sprayed with non-stick spray. Invert your salad onto a plate covered with lettuce leaves. Sooooo goooood!!!!!

HOLIDAY CRANBERRY WALDORF SALAD



Holiday Cranberry Waldorf Salad image

This is lovely to serve on the holiday table along side of a turkey or a ham...and it is so easy to make...if desired, you could add some seedless red grapes to the salad if desired...this recipe is enough for four people, so double or triple if you are having alot of guests for dinner.

Provided by Kittencalrecipezazz

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium apples, chopped
2 celery ribs, chopped
1 cup dried cranberries
2/3 cup mayonnaise
2 tablespoons sugar
4 teaspoons lemon juice

Steps:

  • In a serving bowl, combine the apples, celery and cranberries.
  • In a small bowl, combine mayo, sugar and lemon juice; mix well.
  • Pour over apple/cranberry mixture; toss well to combine.

AUNT BRENNIE'S HOLIDAY CRANBERRY SALAD



Aunt Brennie's Holiday Cranberry Salad image

This is my favorite item on the thanksgiving table. It is tangy, sweet, crunchy and all around yummy. I find myself often searching for this recipe, so have put it here for safe keeping. This is best if you make it the day before which is great to get one thing out of the way before the big cooking day.

Provided by In Ulm um Ulm...

Categories     Oranges

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 9

6 ounces red Jell-O (strawberry, raspberry, cranberry)
1 small orange, un peeled (preferably organic)
2 cups apples, approx. 2 medium (diced)
1 cup walnuts, chopped (pecans also ok)
1 cup boiling water
1 cup crushed pineapple in juice (refrigerated)
1 1/2 cups water, cold
4 cups raw cranberries (about 1 bag if you find a fresh one)
1/2 cup sugar (I only add 1/3 a cup)

Steps:

  • Dissolve Jello in boiling water.
  • Add pineapple and the cold water.
  • Chill until thickened (optional, but recommended).
  • Cut orange into wedges and remove seeds. The orange peel adds a nice tang, but if you want to cut back on the tang, then you can peel some of the orange, but the peel makes it good.
  • Put orange and cranberries through food processor and pulse as you would cole slaw -- don't puree. May take several batches. I do about a cup of cranberries and a wedge of orange per batch in my VitaMix blender. Pour results into a large bowl.
  • Mix in diced apples and sugar and chopped nuts.
  • Fold in thickened jello.
  • Pour into a mold or just a bowl and chill for a few hours. (I've never used a mold and tried to turn it out myself, I just pour directly into a nice looking serving bowl.
  • This is best if you make it the day before.

~ CRANBERRY HOLIDAY SALAD ~



~ Cranberry Holiday Salad ~ image

This is a delicious salad, that's been in my family for as long as I can remember. We just love it...the topping is scrumptious! I would make this jello salad year round, if the cranberries were available. It's equally great for Christmas as well, and make a beautiful presentation! I just love it! Try it for your holidays, I...

Provided by Cassie *

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 10

1 bag(s) fresh cranberries
3/4 c water
2 c sugar
1 - 3 oz box - orange jello
1 - 3 oz box- cherry jello
1 - 20 oz crushed pineapple - drained well
chopped pecans or walnuts ~ optional - i didn't use this time.
1 - 8 oz cream cheese, softened
1 - 7 oz marshmallow cream
1 c whipping cream, whipped

Steps:

  • 1. In a medium saucepan, add the water and cranberries, cook until cranberries are tender and are starting to pop.
  • 2. Add the jello & sugar, stir well to combine ** Note: As long as you use 6 ounces of jello, you can use all cherry or all orange. I like to combine the two. Sometimes use all cherry. Cool.
  • 3. Once cranberry mixture is cool, fold in the pineapple and nuts if using.
  • 4. Pour evenly into a 9 x 13 dish. Refrigerate until set.
  • 5. Once jello is set, in a medium mixing bowl whip the whipping cream until peaks form.
  • 6. In another medium mixing bowl, beat the cream cheese and marshmallow cream together, until smooth. Now, mix in the whipped cream and spread over the top of jello.
  • 7. This can be served as a salad with your meal on a bed of lettuce or can be served as an after dinner dessert.

HOLIDAY CRANBERRY SALAD



Holiday Cranberry Salad image

This recipe was given to me by a southern lady, so maybe it's common down south, I just don't know. She is the mother-in-law of my daughters BBF. Initally she wasn't about to give anyone her recipe, but after my daughter begged her for years she finally relented. Since then it's been a favorite of my family, we'd make it...

Provided by Trudy Getler

Categories     Fruit Sides

Time 4h15m

Number Of Ingredients 13

1 lb fresh cranberries
3 large red apples, seeded & peeled
1 large orange
2 c white sugar
1 c celery
1 c walnuts nuts or pecans
1 can(s) crushed pineapple, reserving liquid
3 box jellos, & 1 lemon & 2 cherry or rasberry
3 c liquid; measure the saved orange and pineapple juices. add to that enough water to make up the 3 cups of liquid
FOR THE TOPING
1 pkg cream cheese
1 pt heavy cream, cold
1/2 c sugar

Steps:

  • 1. Remove the rind from the orange in slivers. Squeeze the orange for the juice. Press the crushed pineapple to remove it's juice. Blend, measure and set aside.
  • 2. Boil the combined water, orange and pineapple juice. Add sugar & jello powder and mix until disolved. Refrigerate until it's a thin gooy, still running off a spoon. Do not let it firm.
  • 3. While that is refrigerating to the right consistancy, prepare the veggies and fruit. Using your food processor, use the large shredder blade for the celery or chop it yourself into tiny pieces. Using the chopping blade, chop the cranberries until still firm but in several peices each. Then add the walnuts then the apples. This combo should not be runny, just chopped small. Depending on the food processors size you might need to split this into 2 batches. You can also use a blender but do it in several smaller batches on pulse, being sure not to liquify it. Dump the mix into the large bowl you plan to use when serving. I prefer a cut glass bowl but anything will do. Pour the slightly gooy jello mix into the bowl and stir until all ingredients are blended. Cover with clear wrap and refrigerate again until gooy enough to add the citrus and still be smooth. When it's reached that point add the orange rind, crushed pineapple and nuts. Stir till well blended, cover with plastic wrap and refrigerate until ready to serve.
  • 4. Most seasoned cooks are probely laughing at the way I've discribed the settings and gooyness. But we aren't all good or experienced cooks. For years I had trouble with additions of citrus ruining my jello. So I've broken down the steps to reach a firm set that has worked for me. If anyone needs timing for each step, please let me know. But if you are a seasoned cook or just doesn't have this problem please do what is easiest for you. Just use the right amount of ingredients.
  • 5. Covered, this can be made ahead of time. I usually make it 2 days before serving. It can also be frozen. It's a lot of work, at least for me, so I make double batches, serving one at Thanksgiving and freezing the other for Christmas.
  • 6. The lady who gave me this recipe uses it as her traditional cranberry sauce. However, since it is a tart jelly and not a true cranberry sauce, we prefer to serve it as a light dessert after dinner with a sweet topping
  • 7. The topping is just the typical cream cheese & heavy whipped cream topping. Most people have their own version which is perfect for you. With mine I whip the cream cheese until creamy, no lumps. Add the whipping cream, a bit at a time, until soft peaks appear. Than add the sugar. Depending on taste, 2 tbs to 1/2 cup. Continue to whip until sugar melts in and the peaks are firm. Just before serving, plop large tablespoons on the top of the salad and serve. Keep extra topping on the side for those who prefer it sweeter.
  • 8. If you have doubled the batch to freeze one, make the topping fresh when you defrost it.

Tips:

  • Always use fresh cranberries for the best flavor and texture.
  • To remove the zest from an orange, use a citrus zester or a fine grater.
  • If you don't have any orange zest, you can substitute 1 teaspoon of grated lemon zest.
  • To toast the pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until fragrant.
  • If you don't have any toasted pecans, you can substitute 1/2 cup of chopped walnuts or almonds.
  • To make the salad ahead of time, combine all of the ingredients except for the whipped cream and marshmallows. Cover and refrigerate for up to 24 hours. Before serving, fold in the whipped cream and marshmallows.

Conclusion:

Cranberry salad is a classic holiday side dish that is always a crowd-pleaser. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. The combination of tart cranberries, sweet oranges, and crunchy pecans is irresistible. This recipe for holiday cranberry salad is sure to be a hit at your next gathering.

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