• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Creamy Cranberry Salad (With a Dairy Free Version)

November 23, 2009 by KimiHarris 15 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

ng_cranberrysalad

(If you haven’t already, check out the Handmade Gift Carnival! I have left it open for new entries and just updated it. )

Growing up, along with Grandpa’s Green Beans, I loved my mom’s (or was it my Grandma’s?) sweet and creamy cranberry salad served every Thanksgiving. My cousin and I would scoop out large cupfuls of the leftovers for a snack the next day-so good.  In this cranberry salad, fresh cranberries are mixed with apples, pineapple and chopped nuts, and then sweetened and dolled up with whipped cream. In this version I used coconut cream for a dairy free version, but I also give an option for whipped cream too.

There are two types of cranberry salads. One is tarter and simple, usually used as a condiment to go with the turkey. Another is more like a dessert. This one is definitely more like a dessert-which is why I loved it even as a child. But grown ups like it too!

I do use a food processor for this recipe. I am not sure how it would work without it. You could try hand cutting the cranberries really small and hand shredded the apples. You will also need a fine sieve to drain the fruit in. Growing up my mom didn’t have a fine sieve, so we just used a regular colander, which worked fine, the only disadvantage being that you lose a bit of fruit through the larger holes.

Creamy Cranberry Salad

    1 pound of cranberries
    3-4 apples (Use your favorite. I like a tart apple here)
    1 32 ounce can of crushed pineapple( in pineapple juice)
    1 cup of almonds
    1 16 ounce can of full fat coconut milk, such as Thai Coconut Milk (or one cup of whipping cream).
    1/4-1/2 cup of coconut sugar, rapadura, sucanat, maple sugar.

1-Wash the cranberries and apples and place the can of coconut milk into the refrigerator. In a food processor, finely chop the cranberries. Remove the cranberries to a bowl and take out the blade and place the grater blade in. Seed and quarter the apples and shred. Mix the apples and cranberries together. Drain the pineapple well and add to the apples and cranberries.

2-Now pour all of the fruit into a large sieve or colander (see note above) over a bowl. We will need to drain some of the juice out of the fruit so that the salad isn’t too moist. To get it started grab large handfuls of the mixed fruit and squeeze over the sieve. Then take a bowl and gently press down on top of the fruit mixture in the sieve. This will help press out the juices. You can drain for an hour, or even put in the refrigerator and drain overnight.

3-Meanwhile. remove the grater from the food processor and put the chopping blade back in and process the nuts to a medium chop. Once the fruit is drained,  mix the fruit and the nuts together in a large bowl. Take out the can of coconut milk and open it without mixing it up. Scoop off all of the creamy part off of the top. Fold this into the fruit and nut mixture. Now all you have to do is sweeten to taste. Start with 1/4 of a cup (which was perfect for me, but my husband thought it a bit tart still) and work yourself up until you reach the sweetness you want. Chill and serve.

Whipped Cream Variation: Instead of using the cream from the coconut milk, use one cup of whipping cream. Whip it with a hand mixer until it is thick and forming peaks and then fold it into the fruit.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Dairy Free, Desserts, Gluten Free, Salads, Sides, Vegan, Vegetarian Tagged With: Coconut, Coconut Milk, Dairy Free, Gluten Free, Grain Free, Vegan, Vegetarian

Previous Post: « Grandpa’s Long Simmered Green Beans and Dairy Free Mashed Potatoes
Next Post: Creamy Orange Curd & Holiday Giveaway of Beautiful Mandarins »

Reader Interactions

Comments

  1. RH

    November 23, 2009 at 9:54 am

    How many people will this serve?

    Reply
    • KimiHarris

      November 23, 2009 at 10:14 am

      Eight to Twelve

      Reply
  2. Pampered Mom

    November 23, 2009 at 12:16 pm

    Thanks for the recipe! We have a family recipe that’s sort of similar (but has marshmallows in it as well as the dairy) to it. With several of our family members now CF it’s nice to have another option. I’m just sad WFN is out of their coconut cream as I really don’t care for the flavor of canned coconut milk.

    Reply
    • KimiHarris

      November 23, 2009 at 1:16 pm

      You can use WFN’s coconut milk powder. This is how I did it.

      First, make it the creamiest by using equal amounts of coconut milk powder and boiling water. Cool in the refrigerator. Meanwhile, soften 1/4-1/2 teaspoon gelatin in about a tablespoon or two of water. Add to the coconut milk and heat in a small pan until the gelatin is just dissolved. Cool until set in the refrigerator and then use in the recipe. It doesn’t work exactly the same, but it worked!

      Reply
  3. Becky

    November 23, 2009 at 2:39 pm

    This looks sooo yummy. I can’t wait to try it!

    Reply
  4. Krissy

    November 23, 2009 at 3:20 pm

    This sounds so good! I wanted to let you know that Native Forest Unsweetened Organic Coconut Milk is BPA Free. I use the Classic version and think it tastes great in all kinds of recipes. They switched to a non BPA can a while back, maybe even last year?

    Reply
  5. Marlene

    November 23, 2009 at 3:26 pm

    Looks delicious! I was planning on making my families non-dessert version: 1# cranberries, 1-2 oranges, 1-2 apples all run through a grater then sweetened to taste. But, no I’m questioning that!

    Thanks for sharing!

    Reply
  6. Rayelle

    November 23, 2009 at 5:06 pm

    For those who don’t have a food processor-see if you or a relative has one of these old fashioned deals lurking around:
    http://www.amazon.com/Universal-Manual-Food-Chopper-Grinder/dp/B001B31A2W
    That’s what we grind up our cranberries in every year!

    Reply
  7. Mary P.

    November 23, 2009 at 7:28 pm

    Yum, the addition of coconut milk or coconut cream sounds fantastic!

    Reply
  8. Stephanie

    November 24, 2009 at 11:39 am

    So excited to see this recipe for my dairy free child! 🙂 We miss creamy salads and desserts!

    Reply
  9. Slawebb

    November 25, 2009 at 6:07 am

    We have a nut allergy. Do you think it would still be good without them or are they necessary for the desired taste?

    Reply
  10. Elizabeth from The Nourished Life

    November 25, 2009 at 8:32 am

    How delicious! It’s so exciting to see how many nourishing holiday food recipes are available. It’s so easy to turn to cheap, processed foods from the grocery store (and boy do they push those foods this time of year!), but this looks so enticing and healthy all at the same time. What a great dish to bring to a pot luck Thanksgiving – it would help introduce family members to how great nourishing foods can be!

    Reply
  11. Donna

    November 26, 2009 at 1:45 pm

    you did iot again…just made it and love it! thanks again

    Reply
  12. Shelley

    December 11, 2012 at 12:56 pm

    Yum, this sounds fantastic! Will be trying this for Christmas, along with my cran/orange relish (1 bag fresh or frozen cranberries, 2 cups sugar or sugar substitute, and 3 navel oranges…add fruit to food processor and blitz until fairly fine…oh keep skin on oranges, once blitzed, add fruit to bowl, add sugar, stir well, and pop in fridge til ready to serve, give final mix and enjoy).

    But wanted to send a note for those with no strainer, simply use a clean dish towel, , it can be wrapped up tight and as you twist the towel tighter, the liquid will come out.

    Reply

Trackbacks

  1. Whole Foods for the Holidays: Side Dish Carnival says:
    November 22, 2010 at 9:49 pm

    […] I am sharing my Stovetop Quinoa and Mushroom Stuffing recipe, and I hope to get another recipe up later today as well. Other yummy sides I shared last year included dairy free mashed potatoes and long simmer green beans and creamy cranberry salad (also dairy free). […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework