Cranberry Salad

TOTAL TIME: 4 hr 10 min
Prep: 10 min
Inactive Prep: 4 hr
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • One 10-ounce bag fresh whole cranberries (about 3 cups)
  • 3/4 cup sugar
  • 2 cups miniature marshmallows
  • One 20-ounce can crushed pineapple, drained
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Directions

Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.

Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.

Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.

Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.

Notes

Cook's Note: Use any leftover fresh cranberry juice for other recipes, such as Cranberry Apple Roasted Turkey Breast.

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Newest Ratings and Reviews

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  • on November 28, 2013

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    My heritage is eastern European and we never had anything like a sweet side dish at meals, but yet you brought a retro dish into the 2000's and it is great!! I added a little marshmallows and a little less sugar to the whipped cream. Very , very good as part of a dessert buffet too. THNX!!!

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  • on November 28, 2013

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    Made this today- can also see why it is a family favorite of yours! Addictive! However, I think it could be made with much less sugar (1/4 cup? and will try it that way next time.

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  • on November 28, 2013

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    This is perfectly holiday and will take you back to childhood memories!

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