Grandma's Famous Cranberry Salad Recipe (2024)

FAQs

Why is my cranberry salad runny? ›

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

Yes! Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.

Dried cranberries often add a sweet-tart contrast in savory salads and dishes. One can substitute them with fruits like dried apricots for sweetness or with tart black currants or raspberries. The chosen fruit should complement the other ingredients in the dish and align with the desired flavor profile.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

"Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

If you thaw the frozen cranberries, they will be pretty mushy. But in almost every recipe in which I have ever used frozen cranberries, I have never needed to thaw them before using them.

Sort, rinse, drain and pat the berries dry to prevent ice crystals from causing freezer burn. Place them on a shallow tray until frozen in the freezer.

I sweetened my juice with honey which adds a sweet floral touch to the beverage. I also use a couple of freshly squeezed oranges which gives the juice a nice hint of citrus flavor. I'm sure apple juice or apple cider would work well too. I think moving forward I'm going to call this drink cranade (like lemonade…).

Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy.

Which fruit is equal to cranberry? ›

Many foods are similar nutritionally to cranberry, including apricot, squash, nectarine and raspberries. Other similar foods include shallot, peach and tomato.

Cranberry sauce will thicken as it cools. To store, let cool completely, then transfer to a resealable container and refrigerate for up to 1 week or freeze for up to 3 months.

The first thing you need to remember when it comes to making fruit salad is that you need to drain the fruit co*cktail. Draining the fruit co*cktail is important because unless it's drained of as much liquid or syrup as possible, your fruit salad may and will be thin and watery.

It's best to store fruit salad in an airtight container in the refrigerator. These containers create the perfect level of moisture and humidity for cut fruit, helping the pieces stay fresher for longer. We also love using these reusable silicone bags to create individual portions that are easy to grab and go for lunch.

What to do if the cranberry sauce is too thin or loose. If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.