Recipe Image

Cranberry Salad

  • 20 m
  • 4 h 50 m
Julia Levy
“This colorful and healthy cranberry salad will brighten up any Thanksgiving spread. It's sweet but not overly so, with juicy oranges, crunchy walnuts and crisp celery and apples. It's easy to make and can be prepped ahead—plus, you can use fresh or frozen cranberries, which extends the season of this salad. We call for Honeycrisp apples, but Gala or Fuji would also work well. Serve this cranberry salad with your Thanksgiving turkey, of course, or try it with chicken or pork any time of year.”

Ingredients

    • 1 pound fresh or frozen cranberries
    • ½ cup pure maple syrup
    • ¼ cup water
    • 2 cups chopped unpeeled Honeycrisp apples
    • ¾ cup orange segments
    • ¾ cup thinly sliced celery
    • ½ cup chopped toasted walnuts
    • 1 teaspoon lime zest or lemon zest
    • ½ teaspoon salt

Directions

  • 1 Place cranberries, maple syrup and water in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, until the cranberries pop and the mixture thickens, about 12 minutes. Remove from heat; let cool for about 30 minutes.
  • 2 Stir apples, orange segments, celery, walnuts, zest and salt into the cranberry mixture. Refrigerate, covered, for at least 4 hours or up to overnight. Serve at room temperature or chilled.
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