Easy Cranberry Fruit Salad
This cranberry fruit salad is sweet, tart, and full of fresh fruit. You can make it quick with chopped cranberries or make the classic cranberry sauce version.
You may also love my cranberry orange scones and cranberry chicken salad.
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Easy Cranberry Salad
This cranberry fruit salad recipe is perfect for both Thanksgiving and Christmas. It’s bright, tart, and full of fresh fruit. There are two ways to make it.
There’s the fast way using a food processor to chop the cranberries. Then there’s my original version that I shared years ago which involves cooking a cranberry sauce.
I usually go with the easy version. The cranberries get pulsed with sugar and orange juice, then stirred into apples, bananas, grapes, and berries. After chilling, I add chopped pecans or walnuts for a little bit of crunch.
The older version takes longer but also tastes amazing. You simmer cranberries with sugar and water, chill the mixture, then mix it with the fruit and a bit of the cranberry liquid.
It adds a light cranberry syrup with some softened whole cranberries and coats the fruit in a pretty pink color.
How to Make Cranberry Fruit Salad Both Ways
Here’s a snapshot explaining how I make this recipe. The full version is near the bottom of this post.
For the quick version, pulse fresh cranberries, sugar, and orange juice in a food processor until they’re finely chopped but not completely puréed. Let the mixture rest for about 15 minutes.
While it sits, toss the apples and bananas with lemon juice so they don’t brown. Add all the fruit to a large bowl, spoon in the cranberry mixture, and gently stir until everything’s coated.
Cover and refrigerate for 30 minutes before serving, then sprinkle with nuts if desired.
For the original version, simmer the cranberries, sugar, and water over medium heat until the skins pop. Don’t let them get mushy.
Transfer to a bowl, refrigerate for several hours, then drain and save a little of the liquid.
Combine the cranberries with the fruit, pour in some of the reserved liquid, stir, and chill until ready to serve.
Quick Tips
- Use fresh cranberries. You need them to break down and create liquid that helps flavor the salad.
- Add mandarin oranges, pomegranate seeds, or even mini marshmallows for a different flavor.
- Chill the salad before serving. It helps the flavors blend.
Our Original Cranberry Salad Recipe
This is the original version that I mentioned above. The quick version is a little further down the page.
Cranberry Mixture:
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- ¾ cup water
Salad Ingredients:
- 2 apples, cut into bite-sized pieces
- 2 bananas, sliced
- 1 tablespoon freshly squeezed lemon juice
- 1 cup blueberries
- 1 cup strawberries, hulled and quartered
- 1 cup raspberries
- 1 cup grapes, halved
- ½ cup pecans or walnuts, chopped (optional)
Instructions
- In a medium saucepan, combine the cranberries, sugar, and water. Heat over low to medium heat for about 10 minutes, stirring occasionally, until the sugar dissolves and the cranberry skins begin to pop.
- Remove from heat before the cranberries become soft or mushy. Transfer the mixture to a heat-safe bowl and refrigerate for 6 to 8 hours or overnight.
- After chilling, drain the cranberries and reserve ¼ to ½ cup of the liquid.
- In a large bowl, toss the apples and bananas with lemon juice. Add the blueberries, strawberries, raspberries, grapes, and nuts.
- Pour in the cranberries and about ¼ cup of the reserved liquid. Gently stir to combine, adding more liquid if desired.
- Serve immediately or refrigerate until ready to serve.
How to Store Leftovers
Store any leftovers in a sealed container in the refrigerator for up to 3 days. Stir gently before serving since the juices may settle.
More Cranberry Recipes
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Ingredients
For the Cranberry Mixture:
- 12 ounces fresh cranberries
- ¼ cup granulated sugar
- 1 tablespoon orange juice
For the Salad Ingredients:
- 2 medium apples, chopped
- 2 bananas, sliced
- 1 tablespoon freshly squeezed lemon juice
- 2 cups berries, blueberries, blackberries, raspberries, or a mixture
- 1 cup cherries or strawberries, halved or sliced
- 1 cup grapes, halved
- ½ cup chopped pecans or walnuts, optional
Instructions
- Add the cranberries, sugar, and orange juice to a food processor and pulse until finely chopped but not puréed.12 ounces fresh cranberries¼ cup granulated sugar1 tablespoon orange juice
- Let it sit for 15 to 20 minutes while preparing the rest of the fruit.
- Toss the apples and bananas with lemon juice to prevent browning. Add the cherries, berries, and grapes to a large bowl.2 medium apples2 bananas1 tablespoon freshly squeezed lemon juice2 cups berries1 cup cherries or strawberries1 cup grapes½ cup chopped pecans or walnuts
- Spoon in the cranberry mixture and any juices that have collected. Gently stir until everything is well mixed.
- Cover and refrigerate for about 30 minutes before serving. Top with chopped nuts if desired.
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