Paula Deen’s Canned Cranberries Plus: A Southern Holiday Staple
My grandmother, bless her heart, was a creature of habit, especially when it came to Thanksgiving. There were the usual suspects – turkey, mashed potatoes, green bean casserole. But the real star, the one dish I looked forward to most, was her cranberry “salad.” It wasn’t exactly a salad, but more of a sweet and tangy concoction bursting with cranberries, juicy mandarin oranges, and crunchy nuts. Every year, I’d sneak a spoonful (or three) before anyone else got to it, savoring the explosion of textures and flavors. It wasn’t until years later that I discovered her secret: a surprisingly simple recipe from the queen of Southern cuisine herself, Paula Deen.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 6-8
- Dietary Type: Vegetarian
Ingredients
- 1 (16 ounce) can cranberries (not jellied)
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup walnuts, broken
- 1 cup pecans, broken
Equipment Needed
- Medium-sized bowl
- Measuring cups
Instructions
- Gather all your ingredients. This recipe comes together incredibly quickly, so having everything measured and ready to go is key.
- In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts, and pecans. Be careful not to mash the cranberries; you want to maintain their shape and texture.
- Refrigerate the mixture for at least 30 minutes to allow the flavors to meld together. This also helps to chill the salad, enhancing its refreshing qualities.
- Serve chilled.
Expert Tips & Tricks
- Nut Preference: Paula Deen herself admitted to preferring walnuts over pecans in this recipe. Feel free to adjust the ratio to suit your own taste. You could even use all walnuts or all pecans if you prefer.
- Nut Toasting: To enhance the nutty flavor and add a deeper layer of complexity, consider toasting the walnuts and pecans before adding them to the cranberry mixture. Spread the nuts on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly browned. Let them cool completely before breaking them into pieces and adding them to the salad.
- Citrus Zest: For an extra burst of citrusy flavor, add the zest of one orange to the mixture. Be sure to use a microplane or fine grater to avoid getting any of the bitter white pith.
- Sweetness Adjustment: Depending on your preference and the tartness of the cranberries, you might want to add a tablespoon or two of sugar or honey to sweeten the salad. Taste it after the flavors have melded in the refrigerator and adjust as needed.
Serving & Storage Suggestions
This cranberry “salad” is best served chilled. It makes a wonderful side dish for Thanksgiving, Christmas, or any holiday gathering. It also pairs well with roasted chicken, pork, or even grilled salmon. To elevate the presentation, garnish with a few fresh cranberries and a sprig of mint.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the nuts may soften slightly over time, but the flavor will remain delicious. Freezing is not recommended, as the mandarin oranges can become mushy upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 315 kcal | N/A |
| Total Fat | 26g | 40% |
| Saturated Fat | 2.4g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 3mg | 0% |
| Total Carbohydrate | 21g | 7% |
| Dietary Fiber | 7.5g | 29% |
| Sugars | 10g | N/A |
| Protein | 5g | 10% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Variations & Substitutions
- Different Nuts: Experiment with different types of nuts, such as almonds, macadamia nuts, or pistachios.
- Dried Fruit: Add some dried cranberries, raisins, or cherries for extra sweetness and chewiness.
- Pineapple Twist: Substitute the mandarin oranges with a can of drained crushed pineapple for a tropical flair.
- Ginger Zing: Add a teaspoon of ground ginger or a tablespoon of candied ginger, finely chopped, for a warm, spicy kick.
- Vegan Option: While the original recipe is already vegetarian, ensure your ingredients are vegan by checking that the canned cranberries are not processed with any animal products.
FAQs (Frequently Asked Questions)
Q: Can I use jellied cranberry sauce instead of whole berry?
A: While you can, it will significantly alter the texture and sweetness of the dish. Whole berry cranberry sauce provides a better balance and visual appeal.
Q: How far in advance can I make this cranberry salad?
A: It’s best made no more than 24 hours in advance. The nuts can soften if it sits for too long.
Q: Can I add other fruits?
A: Absolutely! Diced apples or pears can add a lovely crispness and complementary flavor.
Q: What if I don’t like nuts?
A: You can omit the nuts altogether, or substitute them with toasted sunflower seeds or pumpkin seeds for a similar crunch.
Q: Is this recipe gluten-free?
A: Yes, the basic recipe is naturally gluten-free. However, always check the labels of your canned ingredients to ensure they haven’t been processed in a facility that also handles gluten.
Final Thoughts
Paula Deen’s Canned Cranberries Plus is more than just a recipe; it’s a celebration of simplicity and flavor. It’s a reminder that the best dishes are often the easiest to make, and that a touch of Southern charm can elevate even the humblest ingredients. So, go ahead, whip up a batch of this delightful cranberry concoction and share it with your loved ones. It’s a guaranteed crowd-pleaser and a surefire way to add a little sparkle to your holiday table. And don’t be afraid to put your own spin on it – after all, that’s what cooking is all about!