Recipe for Cranberry Waldorf Salad | Almanac.com

Cranberry Waldorf Salad

Photo Credit
Sam Jones/Quinn Brein
8 servings

Cranberry Waldorf Salad

Print Friendly and PDF

This colorful Cranberry Waldorf Salad could become a new Thanksgiving tradition. It’s a great complement to roast pork, too. The mayonnaise is optional.

12-ounce package fresh cranberries
2 cups sugar
4 medium tart green apples (or tart red)
1/3 cup chopped celery
1/2 cup purple seedless grapes, halved
1/2 cup chopped walnut pieces
1/3 cup mayonnaise (optional)

Wash and pick over the cranberries. Drain well. Coarsely chop cranberries in food mill or processor. Stir sugar into berries, cover, and chill for 4 hours. Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours). When cranberries are drained, core and chop apples, but do not peel. Combine apples, celery, grapes, walnuts, and mayonnaise. Gently fold in cranberries.