Cranberry Salad

Photo: 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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5

Newest Ratings and Reviews

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  • on January 13, 2013

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    Reminds me of being a kid and the old school marshmallow salads, but with an update. I love the use of fresh cranberries. Even the kids loved it at Thanksgiving. Great recipe, even the next day for left overs.

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  • on November 28, 2012

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    This was delicious and a big hit! The recipe couldn't be any easier. It's so festive looking I'm also making it for Christmas. It is suprisingly light tasting even with the heavy cream. The fresh cranberries and pomegranite seeds add such a delicious crunch. This is my new favorite easy dish!

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  • on November 23, 2012

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    This is such a fun dish! 3 of the 4 adults at our Thanksgiving dinner this year weren't a fan of cranberries so I wanted to look for a variation. You've got multiple different tastes and textures and we loved them all. I may add a little less sugar to the cranberries next time to bring out the tartness a little more but definitely adding this recipe to the recipe box (with credit to Kelsey and family of course!

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