Prep Time:20 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 50 minsServings:6Yield:4 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 50 minsServings:6Yield:4 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 30 mins
Additional Time:
4 hrs 30 mins
Total Time:4 hrs 50 mins
Total Time:
4 hrs 50 mins
Servings:6
Servings:
6
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Jump to recipeThisCranberry Saladmay be your new replacement for canned cranberry sauce. Tart, antioxidant-rich cranberries are mellowed out and sweetened up after simmering with real maple syrup. Diced Honeycrisp apple and orange segments add a pop of freshness, while toasted walnuts come in with a little complementary crunch. Lemon or orange zest adds a bright citrusy touch. Keep reading for our expert tips, including why we recommend refrigerating this salad for several hours before serving.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Stock up on fresh cranberries when you see them in your local supermarkets from September through November.We recommend letting the salad sit in the fridge for at least 4 hours or overnight. This allows the berries to absorb sweetness, which helps reduce their natural bitterness.While fresh cranberries work best for this recipe, you can use frozen ones if unavailable. The texture may vary slightly.For this recipe, we suggest using a Honeycrisp apple, but feel free to substitute it with a Pink Lady, Braeburn, Granny Smith or any other favorite apple you have on hand.Nutrition NotesCranberriesare only harvested once a year in the fall, so stock up on these fiber- and antioxidant-rich beauties while you can. Speaking of antioxidants, the ones in cranberries help bacteria from sticking to the urinary tract, which is why drinking cranberry juice (made with only juice and no added sugar) is a popular home remedy for UTIs. Besides antioxidants, cranberries are also loaded with vitamins C, A and K—which means you could strengthen your immune system if you eat cranberries often.Not to be outdone,applesadd to the antioxidants and fiber in this salad. By eating whole apples with the skin, you may improve your heart and brain health. And the fiber in apples will keep things running smoothly in your gut.Maple syrupdoes more than just sweeten the pot in this recipe. It also adds the essential mineral, manganese, which helps your body break down carbohydrates so they can be used for energy.The unassumingcelerystalk may be a good vehicle for peanut butter but that’s not all it’s good for. It also increases the fiber and antioxidant levels of this salad, helping to calm inflammation. Consideringorangesandwalnutsalso add their fair share of these nutrients, this salad is a holiday disease-fighter—and much healthier than canned cranberry sauce.
Jump to recipe
ThisCranberry Saladmay be your new replacement for canned cranberry sauce. Tart, antioxidant-rich cranberries are mellowed out and sweetened up after simmering with real maple syrup. Diced Honeycrisp apple and orange segments add a pop of freshness, while toasted walnuts come in with a little complementary crunch. Lemon or orange zest adds a bright citrusy touch. Keep reading for our expert tips, including why we recommend refrigerating this salad for several hours before serving.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Stock up on fresh cranberries when you see them in your local supermarkets from September through November.We recommend letting the salad sit in the fridge for at least 4 hours or overnight. This allows the berries to absorb sweetness, which helps reduce their natural bitterness.While fresh cranberries work best for this recipe, you can use frozen ones if unavailable. The texture may vary slightly.For this recipe, we suggest using a Honeycrisp apple, but feel free to substitute it with a Pink Lady, Braeburn, Granny Smith or any other favorite apple you have on hand.Nutrition NotesCranberriesare only harvested once a year in the fall, so stock up on these fiber- and antioxidant-rich beauties while you can. Speaking of antioxidants, the ones in cranberries help bacteria from sticking to the urinary tract, which is why drinking cranberry juice (made with only juice and no added sugar) is a popular home remedy for UTIs. Besides antioxidants, cranberries are also loaded with vitamins C, A and K—which means you could strengthen your immune system if you eat cranberries often.Not to be outdone,applesadd to the antioxidants and fiber in this salad. By eating whole apples with the skin, you may improve your heart and brain health. And the fiber in apples will keep things running smoothly in your gut.Maple syrupdoes more than just sweeten the pot in this recipe. It also adds the essential mineral, manganese, which helps your body break down carbohydrates so they can be used for energy.The unassumingcelerystalk may be a good vehicle for peanut butter but that’s not all it’s good for. It also increases the fiber and antioxidant levels of this salad, helping to calm inflammation. Consideringorangesandwalnutsalso add their fair share of these nutrients, this salad is a holiday disease-fighter—and much healthier than canned cranberry sauce.
ThisCranberry Saladmay be your new replacement for canned cranberry sauce. Tart, antioxidant-rich cranberries are mellowed out and sweetened up after simmering with real maple syrup. Diced Honeycrisp apple and orange segments add a pop of freshness, while toasted walnuts come in with a little complementary crunch. Lemon or orange zest adds a bright citrusy touch. Keep reading for our expert tips, including why we recommend refrigerating this salad for several hours before serving.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen cranberries½cuppure maple syrup¼cupwater2cupschopped unpeeled Honeycrisp apples¾cuporange segments¾cupthinly sliced celery½cupchopped toasted walnuts1teaspoonlime zest or lemon zest½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen cranberries
½cuppure maple syrup
¼cupwater
2cupschopped unpeeled Honeycrisp apples
¾cuporange segments
¾cupthinly sliced celery
½cupchopped toasted walnuts
1teaspoonlime zest or lemon zest
½teaspoonsalt
Directions
Place 1 pound of cranberries, 1/2 cup maple syrup and 1/4 cup water in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, until the cranberries pop and the mixture thickens, about 12 minutes. Remove from heat; let cool for about 30 minutes.
Stir 2 cups chopped apples, 3/4 cup orange segments, 3/4 cup sliced celery, 1/2 cup chopped walnuts, 1 teaspoon lime or lemon zest and 1/2 teaspoon salt into the cranberry mixture. Refrigerate, covered, for at least 4 hours or up to overnight. Serve at room temperature or chilled.
Equipment
Large saucepan
Frequently Asked Questions
Cranberry salad can be stored in an airtight container and kept in the refrigerator for up to 1 day. This makes it an ideal make-ahead side dish for the holidays or any meal. Plus, it’s simple to serve—just take it out of the fridge when you’re ready!
If you don’t have any health issues preventing you from eating cranberries, you can enjoy them raw if you appreciate a sharp, bitter taste. For this Cranberry Salad recipe, you need to cook the cranberries.
Of course! You can experiment as much as you like. Substitute the toasted walnuts with your favorite nuts, such as pecans, pistachios, or almonds. Additionally, you can include other fruits like chopped pineapple or sliced grapes. You might also consider adding marshmallows or a sprinkle of toasted coconut.
Originally Appeared: EatingWell.com, September 2019
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Nutrition Facts(per serving)202Calories7gFat37gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez,
Linda Frahm,
andCarrie Myers, M.S.
Carrie Myers, M.S.
