Description

Hey friends! The holidays are here, and while the turkey and stuffing are stars of the show, it’s the sides that often steal the spotlight. Enter my all-time favorite: Creamy Cranberry Salad. Tart, sweet, creamy, and crunchy all at once, this salad is the perfect pop of color and flavor to balance your festive feast. Plus, it’s quick, no-bake, and a guaranteed crowd-pleaser.

Ingredients

1 (12 oz) bag fresh cranberries – firm, shiny, deep red
½ cup granulated sugar – or sugar substitute for a lower-carb version
1 apple, finely chopped – Honeycrisp or Fuji for crunch; no need to peel
1 (8 oz) can crushed pineapple, drained – press well to avoid runniness
½ cup chopped walnuts or pecans, toasted – for a nutty, crunchy boost
1 (8 oz) container whipped topping, thawed – or freshly whipped cream
Optional: 1 orange, zested and juiced – for extra brightness

Chef Tips:

Toast nuts lightly in a dry pan to enhance flavor.
Macerate cranberries for 30 minutes to soften tartness and release natural juices.
Fold whipped topping gently to keep the salad light and fluffy.

Instructions

Pulse the cranberries: Rinse cranberries, then pulse in a food processor until roughly chopped. (Hand-chop if preferred.)
Macerate: In a large bowl, mix cranberries with sugar and let sit 30 minutes to draw out juices.
Combine fruits & nuts: Stir in chopped apple, drained pineapple, toasted nuts, and optional orange zest/juice.
Add the creaminess: Fold in whipped topping gently until evenly mixed.
Chill: Cover and refrigerate at least 1 hour (2–3 hours preferred) to allow flavors to meld.

Notes

Can I make it ahead? Yes! Flavors deepen after 24 hours in the fridge.
Too runny? Likely pineapple not drained well; add 1 tbsp instant pudding or serve with a slotted spoon.
Frozen cranberries? Thaw fully and drain before chopping.
No nuts? Substitute celery for crunch or sprinkle crushed graham crackers on top.