Grandma's Famous Cranberry Salad Recipe (2024)

FAQs

Why is my cranberry salad runny? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency. Still stumped?

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®.

Consider a chutney with fresh and dried fruit, a tangy citrus marmalade, and even bacon-onion "jam." The recipes we've gathered are sweet and tart or savory and aromatic, they include the spices, nuts, and deep flavors we associate with autumn and winter, so you won't miss the cranberries one bit.

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.

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.

Raw cranberries (fresh or frozen) are high in nutritional value and fiber while being low in carbohydrates and calories. Dried cranberries (often known as "Craisins," a brand name), however, can be quite different. Since cranberries are so tart, most dried versions have added sugar.

Cranberries contain a substance that can prevent bacteria from sticking on the walls of the bladder. This may help reduce bladder and other urinary tract infections (UTIs).

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.

What can I mix with cranberry juice to make it taste better? ›

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.

While there are some editors who prefer homemade cranberry sauce, the canned variety also has quite a following. "There's something so beautifully perfect about the texture of canned cranberry sauce, and none of those homemade mess will ever compete," says Senior Digital Food Editor Kimberly Holland.

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.