This cranberry salad is a holiday staple—easy, bright, and perfect alongside roast turkey, ham, roast chicken, or pork. Using canned whole-berry cranberry sauce combined with pineapple, orange, and chopped nuts creates a sweet-tart counterpoint to savory mains. No gelatin or cream cheese is needed, and whipped cream is optional. It’s simple to make ahead and can be served chilled or at room temperature.
Some families call it cranberry salad, others call it cranberry relish or cranberry sauce—whatever the name, this is a classic, no-cook recipe that brings color and flavor to holiday meals. It’s a comforting, homey side that’s quick to prepare and easy to adapt.
Why You’ll Like This Recipe
- Simple, festive side with no cooking required.
- Make ahead to save time on the big day.
- Uses just a few common pantry ingredients; whipped cream is optional.
- No jello or cream cheese—clean, straightforward flavors.
- Pairs beautifully with Thanksgiving or Christmas mains.
Recipe Ingredients
Main ingredients
- Canned whole-berry cranberry sauce: Choose whole-berry, not the smooth jelly style.
- Pineapple: Canned crushed or chunks packed in water (not heavy syrup) or use fresh pineapple cut into small pieces.
- Oranges: Fresh orange segments (or a can of mandarin oranges, drained); reserve zest for garnish if desired.
- Nuts: Chopped walnuts or pecans add crunch; omit for nut allergies.
Optional whipped cream garnish
- Heavy cream: Cold heavy whipping cream whipped with a little vanilla and sweetener makes a light garnish.
- Vanilla extract & sweetener: A teaspoon or two of vanilla and 1–2 teaspoons sugar, honey, or a powdered sweetener to taste.
See the recipe card below for exact quantities and serving size.
Chef’s Tip: Check canned cranberry labels—some brands include high fructose corn syrup or corn syrup. If you prefer fewer additives, look for versions with simpler ingredient lists or organic canned cranberries.
Substitutions or Variations
- Use fresh pineapple instead of canned; dice into small pieces so textures blend evenly.
- Swap fresh oranges for canned mandarin oranges (drained) when fresh citrus isn’t available.
- Replace walnuts with pecans, or omit nuts for a nut-free version.
- Add a pinch of ground cinnamon or ginger for a warm fall twist.
Recipe Instructions
No cooking needed—this is primarily an assembly and draining recipe.
Quick method: Put a large strainer or colander over a deep bowl. Pour the canned cranberry sauce, drained pineapple (or crushed pineapple), and mandarin oranges (if using canned) into the strainer and refrigerate, covered, for a few hours to drain excess liquid. Transfer to a serving bowl, fold in chopped nuts and fresh orange segments, and refrigerate until ready to serve. Add whipped cream only just before serving.
Serving Suggestions
Serve chilled or slightly closer to room temperature. The bright colors are attractive on a holiday table. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Ways to enjoy leftovers:
- Spoon onto turkey or ham sandwiches.
- Serve with eggs for a brunch addition.
- Top plain Greek yogurt or oatmeal for breakfast.
- Stir a little into overnight oats or chia pudding.
Save the Juices
The juices strained from the fruit are flavorful—mix with ginger ale, sparkling water, or club soda for a refreshing non-alcoholic drink. For a festive adult beverage, combine a splash with Champagne or sparkling wine.
Recipe FAQs
Drain the canned fruit in a colander or fine strainer set over a bowl for 10–15 minutes or refrigerate covered for a few hours. Discard or reserve the collected juice for drinks.
Yes—cook fresh cranberries with a little water or orange juice and sweetener over medium heat until they break down and thicken. Cool before combining with the other ingredients.
Pomegranate seeds and raspberries are great additions for texture and color.
Use canned whole-berry cranberry sauce, drained pineapple, oranges (fresh or canned mandarins), and chopped nuts. Drain the fruit, mix gently with nuts and orange segments, chill, and serve.
More Terrific Fall Recipes
Keep a few easy side dishes and make-ahead items on hand for holiday prep. This cranberry salad is just one simple option—choose other seasonal salads and sides to build a balanced feast.
Flank Steak Marinade-
Greek Dressing Recipe (Greek Vinaigrette)
-
Perfect Hard Boiled Eggs
-
Rotisserie Chicken on a Grill
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📖 Recipe
Easy Canned Cranberry Salad
Sally Cameron
No cooking required—just drain, mix, and garnish if you like. A simple classic that’s always welcome at holiday meals.
Equipment
- Large bowl
- Sieve or fine strainer
- Grapefruit or paring knife (optional)
Ingredients
- 2 (14-ounce) cans whole-berry cranberry sauce
- 1 (20-ounce) can pineapple chunks in water, drained (or fresh pineapple, diced)
- 2 oranges, segmented (or 1 small can mandarin oranges, drained)
- 1/2 cup chopped walnuts (toast if desired)
Optional garnish
- 3/4 cup heavy cream, chilled
- 1–2 teaspoons vanilla extract
- 1–2 teaspoons sugar or sweetener, to taste
Instructions
- Set a large strainer or colander over a deep bowl. Add the canned cranberry sauce, drained pineapple, and canned mandarin oranges (if using). Cover and refrigerate while draining for 10–15 minutes or up to a few hours for best results.
- If using fresh oranges, segment them and add to the drained fruit. Fold in the chopped walnuts and gently mix to combine.
- Transfer the salad to a glass or crystal serving bowl to showcase the colors. Chill until serving.
- If desired, whip cold heavy cream with vanilla and sweetener until soft peaks form, and dollop or pipe whipped cream around the edges just before serving.
Notes
The salad will keep, covered, in the refrigerator for about 2–4 days. Don’t add whipped cream until just before serving. For fresh fruit substitutions, use diced fresh pineapple and segment fresh oranges or substitute a small can of mandarin oranges (drained).
Nutrition (per serving)
Calories: 183; Carbohydrates: 34 g; Protein: 1 g; Fat: 4 g; Sugar: 26 g. Other nutrient values will vary based on ingredient brands and substitutions.