Easy Christmas Cranberry Salad

The first time I saw my Aunt Carol bring her Christmas Cranberry Salad to our family gathering, I was a bit skeptical. I mean, cranberry salad? But one bite, and I was hooked! That vibrant, sweet-tart flavor paired with the crunchy pecans and juicy mandarin oranges is pure holiday magic. And, y’all, it’s the perfect make-ahead dish for a busy mama like me. I’ve tweaked Aunt Carol’s recipe over the years, making it even simpler and more flavorful. You will learn just how easy it is to whip up this Christmas Cranberry Salad and impress your family and friends this holiday season!

Why This Recipe Works

As a busy mom of two here in Texas, I need recipes that are quick, easy, and family-friendly. This Christmas Cranberry Salad ticks all those boxes! Here’s why it’s a winner:

• Make-Ahead Magic: Prepare it a day or two in advance – the flavors actually meld together and get even better!
• Crowd-Pleaser: It’s a beautiful and delicious addition to any holiday table, and even picky eaters enjoy the sweet-tart combination.
• Simple Ingredients: You likely have most of these ingredients on hand already, especially during the holiday season.
• Kid-Friendly Prep: Get the little ones involved in tasks like rinsing cranberries or peeling mandarin oranges.

Ingredients

• 1 (12-ounce) bag fresh cranberries, rinsed
• 1 cup granulated sugar
• 1 cup water
• 1 (20-ounce) can crushed pineapple, undrained
• 1 (11-ounce) can mandarin oranges, drained
• 1 cup chopped pecans
• 1 cup miniature marshmallows

Ingredient Notes

Fresh Cranberries: The star of the show! Fresh cranberries provide that signature tartness. Frozen cranberries can be used but thaw them completely and drain off any excess liquid.

Granulated Sugar: Balances the tartness of the cranberries and helps create a lovely syrup. You can adjust the amount to your liking – I sometimes use slightly less for a less sweet salad.

Crushed Pineapple: Adds sweetness, moisture, and a tropical twist. Don’t drain it! The juice contributes to the overall texture and flavor. If you only have pineapple chunks, you can pulse them in a food processor until crushed.

Mandarin Oranges: Provide a burst of citrus and a beautiful visual element. Make sure they are well-drained to prevent the salad from becoming too watery.

Chopped Pecans: Offer a satisfying crunch and nutty flavor. Walnuts are a good substitute if you don’t have pecans on hand. You can also toast the nuts for added flavor (toast at 350°F for 5-7 minutes).

Miniature Marshmallows: Add a touch of sweetness and a soft, pillowy texture. You can use colored marshmallows for an extra festive touch!

Step-by-Step Instructions

Step 1: Cook the Cranberries

In a medium saucepan, combine the cranberries, sugar, and water. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for about 10-12 minutes, or until the cranberries have popped and the mixture has thickened slightly. I learned after the third try, watching the sugar melt completely is crucial. It should look like a glistening, ruby-red sauce.

Step 2: Cool the Cranberry Mixture

Remove the saucepan from the heat and let the cranberry mixture cool completely. This is important because you don’t want to melt the marshmallows later! I usually transfer it to a bowl to speed up the cooling process. It needs to be room temperature before you go to the next step.

Step 3: Combine Ingredients

In a large bowl, gently fold in the undrained crushed pineapple, drained mandarin oranges, chopped pecans, and miniature marshmallows into the cooled cranberry mixture. Be gentle so you don’t crush the mandarin oranges.

Step 4: Chill and Serve

Cover the bowl and refrigerate the cranberry salad for at least 2 hours, or preferably overnight. This allows the flavors to meld together beautifully. Before serving, give it a good stir. The marshmallows might settle, so you want to redistribute them.

Expert Tips from My Kitchen

After making this Christmas Cranberry Salad dozens of times, here’s what I’ve learned:

• Adjust the Sweetness: Taste the cranberry mixture after cooking and adjust the sugar to your preference. Some cranberries are tarter than others.
• Don’t Skip the Cooling Step: Adding the pineapple, oranges, pecans, and marshmallows to a hot cranberry mixture will result in a soupy salad. Patience is key!
• Toast the Pecans: For a deeper, nuttier flavor, toast the pecans in a dry skillet over medium heat for a few minutes, or in the oven at 350°F for 5-7 minutes. Watch them carefully so they don’t burn!
• Prevent Sticking: If you’re worried about the salad sticking to the bowl, lightly grease the bowl with cooking spray before adding the ingredients.
• Kid-Friendly Twist: Add a handful of colorful sprinkles for a festive touch that kids will love.
• Make-Ahead Tip: This salad can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator.
• Thickening: If your salad seems too thin after chilling, you can add a tablespoon of cornstarch mixed with a little cold water to the cranberry mixture while it’s simmering.

Storage & Meal Prep

Storage: Store leftover Christmas Cranberry Salad in an airtight container in the refrigerator.

How Long It Keeps: It will keep for up to 5 days in the refrigerator.

Reheating: This salad is best served cold, so no reheating is necessary.

Make-Ahead: As I mentioned, this is a fantastic make-ahead dish! Prepare it 1-3 days in advance for the best flavor.

Batch Cooking: The recipe is easily doubled or tripled for larger gatherings.

Substitutions & Variations

Dietary Modifications:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Omit the marshmallows or use dairy-free marshmallows.

Ingredient Swaps:

• Walnuts: Substitute walnuts for pecans for a different nutty flavor.
• Other Fruits: Add other fruits like grapes, chopped apples, or dried cranberries.

Seasonal Variations:

• Fall Twist: Add a pinch of cinnamon and nutmeg for a warm, fall-inspired flavor.
• Summer Version: Use fresh peaches or berries for a summery twist.

Flavor Twist Ideas:

• Orange Zest: Add the zest of one orange to the cranberry mixture for an extra citrusy kick.
• Almond Extract: A few drops of almond extract can enhance the nutty flavor.

I haven’t tried using a sugar substitute in this recipe yet, but readers have told me that using a stevia blend works well, just be sure to adjust the amount to your desired sweetness level.

Frequently Asked Questions

Can I make this ahead?

Absolutely! In fact, I highly recommend making it a day or two in advance. The flavors meld together and become even more delicious over time. Just store it in an airtight container in the refrigerator.

How do I know when it’s done?

The cranberry mixture is done when the cranberries have popped and the mixture has thickened slightly. It should coat the back of a spoon. Also, make sure the sugar has completely dissolved.

What can I substitute for pecans?

Walnuts are a great substitute for pecans. You can also use other nuts like almonds or cashews, but pecans or walnuts will give you a similar flavor and texture. Toasting them first will enhance their flavor.

How do I store leftovers?

Store leftover Christmas Cranberry Salad in an airtight container in the refrigerator. It will keep for up to 5 days. Just give it a good stir before serving.

Is this kid-friendly?

Yes! Most kids enjoy the sweet-tart flavor and the soft texture of the marshmallows. My kids love helping me make it, especially rinsing the cranberries and adding the marshmallows. You can even add some colorful sprinkles to make it extra fun.

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Be sure to thaw them completely and drain off any excess liquid before using them in the recipe. Fresh cranberries give the best texture, but frozen work in a pinch!

Serving Suggestions

This Christmas Cranberry Salad is a perfect side dish for your holiday feast. It pairs beautifully with roasted turkey, ham, or chicken. I also love serving it alongside a [INTERNAL LINK: Creamy Mashed Potatoes] and some [INTERNAL LINK: Green Bean Casserole].

For presentation, serve the salad in a pretty glass bowl and garnish with fresh orange slices or a sprinkle of chopped pecans. Portion guidance: This recipe makes about 6-8 servings.

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