Easy Canned Cranberry Salad

Cranberry salad toped with whipped cream and orange zest.

5 from 1 vote

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.

Prep Time10

draining time15

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 183kcal

Author: Sally Cameron

Equipment

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

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