Cranberry Salad

Cranberry Salad

This cranberry salad is the perfect addition to a Thanksgiving meal.  My gluten-free son particularly likes it and asked me to make it for Thursday.

The apples, Asian pears, orange juice, and honey help to balance the tartness of the cranberries.  The cinnamon and zest add a touch of flavor.  The walnuts add texture and flavor, but you really need to toast them first to bring out their flavor.

We really like Asian pears, and they help to make this a special holiday dish, but if you prefer you can use another type of pear.  You could also increase the amount of honey if you would like a sweeter salad.

5.0 from 1 reviews
Cranberry Salad
  • ½ pound fresh cranberries
  • 2 apples, peeled and cored
  • 2 Asian pears, peeled and cored
  • ½ teaspoon cinnamon
  • ½ cup fresh orange juice
  • 1 Tablespoon orange zest
  • 2 Tablespoons honey
  • ¼ cup chopped toasted walnuts
  1. Chop the cranberries, apples and pears in a food processor. Move to a bowl.
  2. Add the cinnamon, juice, zest, and honey and stir well.
  3. Place in a serving bowl and top with the toasted walnuts.


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  1. says

    WOW what a fantastic recipe. Was great at Thanksgiving. Gave my daughter some without the honey and she still loved it. I also added mini marshmellows (instant hit with grandkids). BUT next time I make I will do without the cinnamon. Did think it was necessary. I did use a little more honey too.

    • says

      I know this reply is probably too late. I have not tried it with frozen cranberries. I suppose you could thaw them and then chop them. I’m not really sure how the texture would be.

  2. Amy says

    I am going to add these to my holiday meal. They look so good no one will care that they are G Free. Thanks very much. This is my very first gluten free holiday.

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