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.

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®.

Another Good Substitute: Lingonberries

They are more like a cranberry cousin with the same genus, Vaccinium while redcurrants come from the Ribes family. Because they have a similar flavour to cranberries, they are perfect to substitute in their place in something like cranberry sauce or even a cranberry jam recipe.

Before you pack your salad away, fluff up your salad and pull any of these out. Store your clean, dry salad in an airtight plastic container lined with paper towel. The paper towel will absorb any excess water, and the airtight container will keep the salad from wilting.

Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

The bottom line. Cranberries are more than just the makings of a sweet sauce. You can add them to smoothies or salads, or eat them whole. Eating raw cranberries is safe and easy, though their sharp, bitter flavor isn't for everyone.

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.

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.

Which is healthier raisins or Craisins? ›

Our Pick: Raisins

In this nutrition faceoff, raisins win because they offer a high amount of potassium and have no sugar added. Practically speaking, both raisins and dried cranberries can be part of a diet consisting of minimally processed foods.

There is less total sugar in dried cranberries as compared to raisins, but because raisins are naturally sweet, the added sugar is less in raisins than in dried cranberries.

Most cranberries come from Wisconsin and Massachusetts

The United States is the world's leading cranberry producer, followed by Canada and Chile.

HOW MUCH CRANBERRIES TO EAT DAILY? Studies confirming the health-promoting properties of cranberries have typically used doses of 100-300 g of fresh cranberries, equivalent to 7-10 g of dried cranberries, and 100-150 ml of 100% cranberry juice.

Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.

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.

The first thing you need to remember when it comes to making fruit salad is that you need to drain the fruit co*cktail. Draining the fruit co*cktail is important because unless it's drained of as much liquid or syrup as possible, your fruit salad may and will be thin and watery.