By Janet Nummi
Have you dared to prepare a fresh cranberry salad with low sugar yet? Try this one! Here’s a refined twist on a holiday classic – Cranberry-Maple Salad, an elegant and healthful addition to any festive table. Fresh, vibrant cranberries are gently simmered with pure maple syrup, creating a delicate balance between tart and sweet. Diced Honeycrisp apples and juicy orange segments bring freshness, while toasted walnuts lend a rich, satisfying crunch. A touch of lemon or orange zest provides the perfect burst of citrus fragrance, making this salad a delightful experience with every bite. Here’s how to make it:
Ingredients:
- 1 pound fresh or frozen cranberries
- ½ cup pure maple syrup
- ¼ cup water
- 2 cups unpeeled Honeycrisp apples, diced
- ¾ cup orange segments
- ¾ cup thinly sliced celery
- ½ cup toasted walnuts, chopped
- 1 teaspoon lime or lemon zest
- ½ teaspoon sea salt
Cook the Cranberries: In a large saucepan, combine the cranberries, maple syrup, and water. Set over medium-high heat and bring to a gentle boil, stirring frequently. Once boiling, reduce the heat to medium-low and continue simmering for about 12 minutes, or until the cranberries pop and the mixture begins to thicken. Remove from heat and allow to cool for about 30 minutes.
Combine the Ingredients: Gently fold in the diced apples, orange segments, sliced celery, toasted walnuts, lime or lemon zest, and salt until well combined.
Refrigerate and Serve: Cover and refrigerate the salad for at least 4 hours or, ideally, overnight. This allows the flavors to meld beautifully and the cranberries to absorb just the right amount of sweetness. Serve at room temperature or slightly chilled.