Make this to-day! I had to get this post out to you all before Christmas and New Years because once you make it, all your guests will proclaim this as the best cranberry salad ever. Or the best non-jello jello salad ever! Or the best fluff salad ever (If you’re from the Midwest). You get the picture. In my family, this will replace what my little niece (who is not little anymore) once named “pink salad”. To this day pink is her favorite color, so there always has to be pink salad at Christmas.
Start with fresh or frozen cranberries. Cook’s Note: This is also delicious with frozen raspberries if you can’t find cranberries. Chop them in a food processor… (If you don’t have a food processor, you can use a hand chopper or even a big chef’s knife. If using a knife, I would freeze the cranberries first.)
Then add sugar, pineapple and walnuts. Let that mixture sit in the refrigerator for one hour to incorporate everything and dissolve sugar. Then mix in the marshmallows…
And REAL whipped cream. After it’s all mixed, refrigerate for at least 4 hours but I highly, HIGHLY recommend you make it at least the day before serving. The Cranberry Salad will just get darker and more flavorful over time. For best results, I’d make it two days ahead of serving.
This makes a lot. About 20 one cup servings. And it’s very pretty. But mostly, it’s delicious. Serve it with the meal or even as a dessert. Leftovers can be served for up to 4 days. If the juice and whipped cream separate during that time, just give it a quick stir.
Serve it in a big bowl for self serve or show it off in pretty clear glasses. Also, if you want even more fruit and flavor, add orange segments or sliced bananas just before serving. Easy, colorful, best made the day before… what more could you want, other than amazing flavor? It’s got that, too.
Cook’s note: Pictures were taken the morning after making the salad, but I’m telling you again, if you’re making this to serve on Thanksgiving, trust me and make it the Tuesday before Thanksgiving. On Thanksgiving it will need a good stir before serving, it’ll be a beautiful dark color, just sweet enough and oh amazing.
- 1 (12 ounce) package fresh or frozen cranberries
- 1 cup sugar
- 1 (8 ounce) can crushed pineapple, juice and all (the small cans, like a tuna can)
- ½ cup chopped walnuts
- 1 to 2 cups mini marshmallows
- 1 pint heavy whipping cream
- Chop cranberries with a food processor. Not too finely.
- In a bowl, mix cranberries with the sugar, crushed pineapple and walnuts. Place this mixture in fridge for one hour for flavors to meld and sugar to dissolve completely.
- Remove cranberry mixture from refrigerator. Set aside.
- Beat the whipping cream into stiff peaks.
- Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
- Then slowly fold in the whipped cream, until it's completely pink and beautiful!
- Refrigerate for at least 4 hours, but overnight is even better.
- Cook's Note: If the dessert seems a bit watery, don't worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure your cream is whipped into stiff peaks. You can also add more marshmallows, if necessary.
- Also, I just received a tip (Thanks, Katie R.) that the cranberry salad is excellent served frozen. It serves up pretty hard so remove from freezer about 5 minutes before serving and cut into squares.
Recipe adapted from Food.com