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    Home » Recipes » Vegetarian and Vegan

    Easy Homemade Canned Cranberry Salad

    Published: Nov 17, 2023 by Sally Cameron · This post may contain affiliate links · 13 Comments

    392 shares
    A cranberry, orange, pineapple and walnut salad in a white bowl with a silver spoon.
    ↓ Jump to Recipe

    It wouldn't be Thanksgiving dinner without this cranberry salad. With a combination of fresh and canned fruit (or all canned), canned cranberry salad is a classic recipe for your Thanksgiving table. Serve it with a roast turkey or ham, roast chicken, or a savory pork roast. It's a taste of home for the holiday season. Whipped cream optional. It's super simple to make without jello.

    A cranberry, orange, pineapple and walnut salad in a white bowl with a silver spoon.

    Mom called it cranberry salad, Aunt Rose call it a cranberry relish, I call it cranberry sauce. Whatever you call it, it's our family traditional easy cranberry salad. It's a sweet counterpoint to the savory meats for your fabulous holiday meal.

    Another fruit salad option is this colorful fresh fruit salad. Vary what you use with the season. This is great with a holiday breakfast.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions or Variations
    • Recipe Instructions
    • Serving Suggestions
    • Recipe FAQs
    • More Terrific Fall Recipes
    • ⭐️Did you Make This?
    • 📖 Recipe
    • Easy Canned Cranberry Salad
    • 💬 Comments

    Why You'll Like This Recipe

    • Easy festive recipe, no cooking required.
    • Make it ahead for one less thing to do on the holiday.
    • Just 4 simple ingredients, whipped cream optional.
    • No cream cheese or jello powder.
    • Perfect alongside your Thanksgiving turkey or for Christmas dinner.

    For a fresh cranberry sauce recipe, try this orange cranberry relish with fresh cranberries and pomegranate seeds. It's another delicious side dish.

    Recipe Ingredients

    Ingredients for cranberry salad with pineapple and oranges.

    Canned cranberry salad

    • Canned cranberries: Use canned whole berry cranberry sauce, not the cranberry jelly.
    • Pineapple: Buy canned crushed pineapple in water or juice, not heavy syrup.
    • Oranges: Use fresh oranges or blood oranges and save the orange zest for garnish.
    • Nuts: Buy chopped walnut pieces or get them whole and chop them.

    Optional whipped cream garnish

    • Heavy cream: For a whipped cream topping to the cranberry salad buy heavy whipping cream. For me it's optional, but not for my mom!
    • Vanilla extract: Add a little good vanilla and a little sweetener to the heavy cream before whipping.

    Please see the recipe card for quantities and measurements.

    For another delicious fall salad, try this honeycrisp apple salad with my favorite apples.

    Chef's Tip: When buying canned cranberries, be sure to read the labels. Unfortunately Ocean Spray whole berry cranberries contains both high fructose corn syrup and corn syrup. Really disappointing. Look for an organic brand at the grocery store without the bad stuff, much better!

    Substitutions or Variations

    • Substitute fresh pineapple for canned crushed and cut it into small pieces.
    • Use canned mandarin oranges instead of fresh oranges.
    • Swap the walnuts for pecans or eliminate them for nut allergies.
    • Add a little bit of ground cinnamon or ginger for a nice twist.

    If you like nuts, try these maple glazed pecans, and for a cocktail nibble, make a batch of these spicy roasted cashews.

    Recipe Instructions

    The best part about this whole cranberry sauce is that there is no cooking involved.

    Cutting orange segments from oranges with a paring knife.
    Step 1: With a paring knife, cut individual segments from oranges.
    Fruit for a cranberry salad draining in a colander.
    Step 2: Add all of the fruit to a sieve or colander over a large bowl and briefly drain excess juices.
    Fruit for a cranberry salad combined with chopped walnuts in a glass bowl.
    Step 3: After draining, add everything to a bowl with chopped nuts and mix gently.
    Cranberry salad toped with whipped cream and orange zest.
    Step 4: At serving, top with lightly sweetened whipped cream with a little vanilla extract (optional).

    Chefs Tool Tips: For straining and draining needs, a tool called a drum sieve is really handy. They come in nesting sets and have no handles so they take up little storage room and fit inside or over bowls. For easy sectioning of fruits such as oranges and grapefruit, get an inexpensive grapefruit knife.

    Serving Suggestions

    Serve canned cranberry salad chilled or closer to room temperature. The jewel-like colors are beautiful on the table. Got Thanksgiving leftovers? I hope so! There are lots of ways to enjoy leftover cranberry salad:

    • Serve it alongside a leftover turkey sandwich or a ham sandwich.
    • it's good alongside egg dishes.
    • Top plain Greek yogurt for special breakfast.
    • Put a little on overnight chia oats or warm oatmeal.
    • Serve it with breakfast with these golden crispy light gluten-free waffles, pancakes, or these easy, festive gluten-free dutch baby pancakes.

    Leftover cranberry sauce holds 3-4 days in the refrigerator in an airtight container.

    Save the Juices

    Save the juice that drains from the fruit. It tastes wonderful mixed with a little ginger ale, sparkling mineral water, or club soda for the kids. Try it mixed with Champagne or sparkling white wine for a sort of Thanksgiving Kir Royale.

    Recipe FAQs

    How do I prevent cranberry salad from becoming too watery?

    The key to a non-watery cranberry salad is to drain it in a colander or fine strainer over a bowl. Save the juices if desired.

    Can I use fresh cranberries instead of canned for the salad?

    The way to use fresh cranberries for the salad instead of canned cranberries is to slowly cook fresh cranberries in a pan on the stovetop over medium heat with a little water or orange juice and a little sugar or monk fruit blend (for low to no sugar) until they are saucy and thick. Cool fresh cooked cranberries, then continue with the cranberry salad by adding the fresh orange segments, pineapple, and chopped nuts.

    Can I add other fresh fruits to canned cranberry salad?

    If you want to add other fruits to a canned cranberry salad, try adding pomegranate seeds or raspberries. Both are a delicious addition.

    How do you make canned cranberry salad?

    Making canned cranberry salad is so easy! Use canned whole berry cranberry sauce, oranges (fresh or canned mandarins), crushed canned crushed pineapple, and chopped walnuts or pecans. Add the fruit to a strainer over a bowl to catch the juices and drain for a few minutes. Place in a bowl, add nuts and mix gently. So simple. See my recipe for quantities and directions.

    More Terrific Fall Recipes

    While we're getting ready for Thanksgiving, we still need to eat! Here are some easy recipes to have in your arsenal as we lead up to the big feast. If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup!

    • Cast iron pan of cheesy queso dip with cilantro, tortilla chips, and jalapeno garnish.
      Smoked Queso Dip with Real Cheese
    • A piece of golden baked breakfast casserole with eggs on a plate with a fork and dollop of sour cream on top.
      Gluten Free Breakfast Casserole Recipe
    • Small bowl of homemade everything but the bagel seasoning with seeds, garlic, and onion.
      Homemade Everything But the Bagel Seasoning
    • Banana muffins studded with mini chocolate chips wrapped in muffin papers.
      Chocolate Chip Banana Muffins (gluten-and dairy-free)

    ⭐️Did you Make This?

    If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Cranberry salad toped with whipped cream and orange zest.

    Easy Canned Cranberry Salad

    Sally Cameron
    No cooking makes this simple enough for anyone to make. Just drain, mix and embellish if you desire. This old classic recipe never fails to delight.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    draining time 15 minutes mins
    Total Time 25 minutes mins
    Course Salad
    Cuisine American
    Servings 10
    Calories 183 kcal

    Equipment

    • Large bowl
    • Sieve or fine strainer
    • Grapefruit knife optional

    Ingredients
      

    • 2 14 ounce canned whole berry cranberry sauce
    • 1 20 ounce canned pineapple chunks in water for fresh see below
    • 2 oranges for mandarin oranges see below
    • ½ cup chopped walnuts toast them if you’d like for more flavor

    Optional Garnish

    • ¾ cup heavy cream optional
    • 1-2 teaspoons vanilla extract optional

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    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Set a large strainer or colander into a deep bowl. Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
    • Add chopped walnuts and orange segments (if using fresh), and gently mix to combine. Transfer to a glass or crystal bowl to show off the pretty color of the salad. Spoon or pipe whipped cream on top of the salad around the edges (if using)

    Notes

    The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Don’t do the whipped cream garnish until serving time (if using). Serve chilled or more towards room temperature if you prefer.
    To whip the cream - Using a hand mixer or an immersion blender with whisk attachment, beat cold heavy cream with a 1 teaspoon pure vanilla extract and 1-2 teaspoons sugar, honey, or powdered monk, until soft peaks form. Dollop mounds of the whipped cream around the edge of the cranberry salad.
    Fresh fruit swaps:
    Instead of fresh oranges, use a small can of mandarin oranges in water, drained.
    For fresh pineapple, get a container of fresh pineapple chunks in the refrigerated produce section and cut into small pieces. 

    Nutrition

    Calories: 183kcalCarbohydrates: 34gProtein: 1gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 12mgPotassium: 97mgFiber: 2gSugar: 26gVitamin A: 60IUVitamin C: 14mgCalcium: 16mgIron: 0.2mg
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    392 shares

    Comments

    1. Lyn says

      November 13, 2022 at 7:29 am

      My sister-in-law’s mother always made this as her contribution to thanksgiving dinner. 20+ years later it’s still a family favorite and must for thanksgiving. Thank you for sharing.

      Reply
      • Sally Cameron says

        November 13, 2022 at 4:45 pm

        You bet! Thanks for your comment. I make my other recipe now with fresh cranberries and pomegranates as it's lower in sugar, but this classic is tasty!

        Reply
    2. Harriet says

      December 05, 2019 at 8:27 pm

      My mother made a similar recipe she called Cranberry Jello Mold. Using the same ingredients but with Jello making it into a mold. Phyllis was know for it and make it at every holiday. Truth be told, your Cranberry Relish (that's the name I'm going with) is so much better. My thanksgiving guest loved it. And the bonus is the drained fruit with I froze in ice cube trays and later had with sparkling water, delish! Thanks for sharing.

      Reply
    3. A. Smith says

      November 21, 2017 at 2:52 am

      My father and I are allergic to pineapple, is there another fruit alternative you would recommend?

      Reply
      • Or persimmon? Sally Cameron says

        November 21, 2017 at 8:18 am

        You could just skip it, or try my other recipe that doesn't have pineapple, the Cranberry Pomegranate Sauce. Its a little different, but no pineapple. Mango comes to mind but not sure how it would work. Or persimmon? https://afoodcentriclife.com/cranberry-pomegranate-sauce-reduced-sugar/

        Reply
    4. Hayley McHendry says

      November 23, 2016 at 5:00 pm

      I make cranberry relish every year for Thanksgiving. We just moved and I can't find my book of recipes and could not remember how much walnuts to put in. I searched and thankfully found this recipe! I had never thought to toast the walnuts before, and I will now make it no other way! So good! Thank you!

      Reply
      • Sally Cameron says

        November 23, 2016 at 7:26 pm

        Yay! Good for you Hayley. Glad the recipes helped. Happy moving and Happy Thanksgiving. May you all have a blessed day and delicious feast! Hope you find your book!

        Reply
    5. Kevin says

      November 23, 2016 at 3:57 am

      Hello Sally, I thought I invented this cranberry salad. Apparently not since Mom and Aunt Rose have been serving for years. A success and gone every time I make it!

      Reply
      • Sally Cameron says

        November 23, 2016 at 12:35 pm

        Hi Kevin. Funny how that works with traditional foods isn't it? What is fun is tweaking the recipe to try new things. Then again why mess with success and it is just once or twice a year. I now do another version that is lower in sugar (and better for the diabetic family member). Happy Thanksgiving!

        Reply
    6. Michelle says

      December 01, 2009 at 1:23 am

      Hi Sal - now this is one that looks easy, even for me! I would like to print it and save it for Christmas. Is there an easy way to print recipes or parts of your blog that you are aware of?

      Thanks for the diversity and lovely photos, I feel like I can taste it from the photo.

      Cheers, Michelle K

      Reply
    7. Sally R says

      November 27, 2009 at 11:03 pm

      Hey Sally,

      My dad (Tag) just sent me your blog- I love it! I too love to cook and photography is a hobby that I'm working on getting better at. I really enjoy a blog with amazing food photogrpahy, like yours. Looking forward to seeing more...

      Sally
      by the way-nice name! :o)

      Reply

    Trackbacks

    1. Bread Stuffing with Herbs Recipe — A Food Centric Life says:
      11/14/2011 at 11:55 am

      [...] No-Cook Cranberry Salad (relish) [...]

      Reply
    2. Cranberry Raspberry Relish + A Giveaway says:
      11/13/2011 at 11:16 am

      [...] to more Cranberry Recipes: Cranberry-Orange Relish – Inside the Kagano Kitchen Easy No Cook Cranberry Salad – A Food Centric Life Spicy Cranberry Relish with Pinot Noir – Simply Recipes Apple + [...]

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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