Grandma's Famous Cranberry Salad Recipe (2024)

FAQs

What is cranberry salad made of? ›

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.

Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.

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?

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

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.

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.

Surprise your taste buds with the sweet, delicious taste of Craisins® Dried Cranberries. Made with real fruit and good as a snack or in a recipe, they're gluten free.

What 5 states grow 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.

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.

If possible, eat them fresh to avoid the added sugars found in dried fruits and juices. Don't eat cranberries if you take blood thinners, get frequent kidney stones, or are allergic to aspirin.

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®.

* 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.

Raw, unsweetened American cranberries contain mainly 87% water and 12% carbohydrates, with lesser amounts of protein, fats and fiber (Table 1) [11]. Small cranberries accrue 2.1–4.9% titrable acidity with citric acid contributing 1.8–2.6%.

Raw cranberries are 87% water, 12% carbohydrates, and contain negligible protein and fat (table).

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.

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.