Persimmon hill farm
November 12, 2018

A holiday favorite updated: Cranberry Blueberry Salad

Martha Hoy Bohner

What would holiday meals be without that special Cranberry Salad? It was always one of my favorite dishes, and I came up with this version after experimenting over the years with fresh cranberries and various fruit additions. I like the whole berry cranberry sauce better than using fresh cranberries, which can be too firm and too tart for this dish. The grapes and blueberries add texture and flavor. 

I had settled on these ingredients, using cherry or raspberry gelatin, but last year, my friend Noel told me she adds orange zest to her version. I tried it, with orange gelatin and orange zest, and I love the combination of flavors. This recipe makes two big bowls, and yet we always run out of it before we run out of everything else!

I  really like pecans in the salad, but because some of our guests may have nut allergies, I usually put pecans in one bowl and leave the other pecan-free.

Click here for the recipe.

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