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.

For most people, it's quite difficult to tell lingonberries and cranberries apart. Not only do the berries look similar to the untrained eye, but they also share a tart flavour. Adding to the confusion, the evergreen shrubs that the berries come from look very much alike—both belong to the heath family.

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®.

Yes! Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.

To combat sogginess, one should dress the salad right before serving and use thicker dressings that cling to the vegetables. Ingredients like yogurt or sour cream can be used to thicken the dressing.

Cranberries are a native North American fruit and a Thanksgiving staple for many families. Cranberries are potent sources of antioxidants, specifically from a subclass of flavonoids called proanthocyanidins, which are unique to and abundant in cranberries.

Most cranberries come from Wisconsin and Massachusetts

Just five states grow almost all of the country's supply of the tart berries: Wisconsin produces more than half of all cranberries in the United States, Massachusetts harvests another third, and New Jersey, Oregon, and Washington produce much of the rest.

Beyond their culinary role, cranberries have become a symbol of gratitude and appreciation. The act of sharing a meal with loved ones, expressing thanks for the harvest, and recognizing the blessings of the year is at the heart of Thanksgiving.

* The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

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.

Why are Craisins so expensive? ›

Low carry-over stocks and the prospect of a relatively small crop have caused spot market prices for dried cranberries to increase significantly in recent months. There is no relief in sight any time soon.

Pack cranberries into containers, leaving ½-inch headspace for expansion, or freeze them on a tray and then pack into containers or freezer bags as soon as berries are frozen. Frozen berries are best if used within one year.

If cranberries are frozen then removed from the freezer then thawed, they will have a soft texture and are usable for cooking and baking.

There's not a direct substitute for fresh cranberries, but you could make a relish or chutney using a combination of fresh cherries and pomegranates, as well as a small amount of dried cranberries or dried figs. The flavor will be more sweet than tart, but it serves the same purpose.

Usually, yes, salad will get soggy after adding a liquid/wet dressing to it, especially if you store it overnight in the refrigerator. If I have salad for dinner, I only add dressing to a small portion of the salad, and add more as I eat the portions with dressing on it.

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.

Let the sauce cool to room temperature; it will continue to thicken as it cools. Transfer your homemade cranberry sauce to a serving dish and enjoy! If you are making the sauce ahead of time, store the prepared sauce in an airtight container in the refrigerator for up to a week.