Description
A festive, nostalgic salad made with tart cranberries, sweet pineapple, mini marshmallows, and whipped cream. Perfect as a side or dessert for Thanksgiving or Christmas gatherings.
Ingredients
12 oz fresh cranberries
1 cup granulated sugar
1 (8 oz) can crushed pineapple, undrained
2 cups mini marshmallows
1 cup heavy whipping cream (or 1 tub Cool Whip)
1/4 cup powdered sugar (if using heavy cream)
1/2 cup chopped pecans (optional)
Instructions
- Rinse the cranberries and pulse them in a food processor until finely chopped.
- In a bowl, combine chopped cranberries with granulated sugar. Cover and refrigerate for at least 1 hour or overnight.
- Stir in the undrained crushed pineapple and mini marshmallows.
- If using heavy whipping cream, whip it with powdered sugar until stiff peaks form.
- Gently fold the whipped cream or Cool Whip into the cranberry mixture until fully combined.
- Stir in chopped pecans, if using.
- Chill the salad for at least 2 hours before serving.
Notes
For best flavor, let the cranberry mixture chill overnight before combining with other ingredients.
Use Cool Whip as a shortcut instead of whipping cream.
Swap pecans with walnuts or add coconut or mandarin segments for variation.
Store leftovers in the fridge in an airtight container for up to 3 days.
Do not freeze; texture will be compromised.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 26g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg
