Pioneer Woman Cranberry Salad Recipe
Cranberries are not just for Thanksgiving anymore! The Pioneer Woman’s cranberry salad recipe is a delightful blend of tart, sweet, and savory flavors that can brighten up any meal.
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Servings: 20
Calories: 127kcal
Equipment
Ingredients
- 8 Cups Plump and Vibrant Fresh or Frozen Cranberries
- 2 Cups Diced Ambrosial Fresh Pineapple
- 1 Cup Crunchy and Golden Toasted Pecans Lovingly Chopped
- 2 Cups Hand-Peeled and Artfully Chopped Bartlett Pears
- 1.5 Cups Elixir of Freshly Squeezed Orange Juice
- 1 Cup Delicately Thinly Sliced Celery Stalks
- 1 Cup Lightly Packed Golden Amber Light Brown Sugar
Instructions
- In a food processor, pulse cranberries and celery until finely chopped.
- Transfer to a bowl, and mix in brown sugar, orange juice, and pineapple chunks until well coated.
- Cover and refrigerate for at least an hour or overnight to meld flavors and soften cranberries.
- After chilling, mix in chopped pears and toasted pecans.
- In a separate bowl, whisk mayonnaise and raspberry juice until smooth. Pour over the salad and stir gently to coat.
- Enjoy immediately or refrigerate for later; it stays fresh for up to 3 days in an airtight container.
Notes
- For a sweeter salad, you can add more brown sugar or substitute it with honey.
- You can also use dried cranberries in place of fresh or frozen ones. Just be sure to rehydrate them by soaking them in warm water for about 10 minutes before using.
- If you don’t have a food processor or blender, you can chop the cranberries and celery by hand. Just make sure to cut them as finely as possible.
- To save time, you can use pre-chopped pineapple chunks and toasted pecans instead of cutting them yourself.
- For added depth of flavor, you can sprinkle some cinnamon or nutmeg on top of the salad before serving.