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.

Fresh produce: From the produce section, you'll need fresh cranberries, an orange, and fresh celery. Sugar: A cup of white sugar sweetens this cranberry Jell-O salad. Walnuts: Walnuts lend nutty flavor and welcome crunch. Canned pineapple: A drained can of crushed pineapple adds sweet, fruity flavor.

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®.

Only put the dressing on at the very last moment. If the lettuce is fresh it should never go soggy. How do you keep salad greens from getting wilted and soggy? Store them in an air tight container with a sheet of paper towel on top to absorb moisture.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Cranberries provide a good source of various vitamins and antioxidants. Historically, Native Americans used cranberries as a treatment for bladder and kidney diseases, while early settlers from England used them to treat poor appetite, stomach complaints, blood disorders, and scurvy.

Cranberries are a native North American fruit and a Thanksgiving staple for many families. Cranberries are potent sources of antioxidants, specifically from a subclass of flavonoids called proanthocyanidins, which are unique to and abundant in cranberries.

Why can't I find fresh cranberries year round? Fresh U.S. cranberries are only harvested in the fall and are available at your local grocery store from September through January.

Another main difference between the two, pointed out by the website, is that Craisins have added sugar, while raisins are “naturally sweet.” NuVal ranks raisins an 87 on its nutrition rating scale, out of 100 points, and rates Craisins a 4.

What happens if you don't refrigerate cranberry juice after opening? ›

Any juice carton, once opened, should be refrigerated. In warm temperatures, the juice will spoil sooner on account of all the sugar it contains. It's the perfect breeding ground for bacteria.

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

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.

Slight edge to homemade. Ocean Spray's sauce is sweetened with high fructose corn syrup, whereas homemade uses cane sugar. I spent an hour making the homemade cranberry sauce. Prep for the store-bought one, for those unfamiliar, goes: open can, pour onto serving plate, eat.

Another sneaky moisture-inducing culprit that can ruin a salad is the roasted or cooked ingredients you toss into the mix. When roasting a tray of vegetables like sweet potatoes and asparagus or grilling a batch of chicken, you'll want to ensure they're completely cooled before combining them with the leafy greens.

Cranberries are naturally rich in pectin, so they gel easily under the right conditions. The ingredient proportions and cooking time determine whether you end up with a sauce that's too runny, a sauce that's perfectly thickened, or a gel that's firm enough to cut with a knife.

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.

If you prefer thicker cranberry sauce, simply simmer the sauce a little longer on the stove – but keep in mind that it will thicken as it cools.