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Best Cranberry Salad Ever

91 Comments

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The best cranberry salad ever, made with fresh cranberries, marshmallows, pineapple and whipped cream. It’s sure to be a favorite at your holiday table. 

Best cranberry salad in two glasses on black table
Cranberry Salad, or Cranberry Fluff as it’s commonly called if you’re from the midwest, is sure to become one of the favorite fresh items on your table. During the holidays or any time of year, if you want a special “non-jello” fruit salad that’s easy to make, this is that recipe. 

Up close of berry salad in glasses

What’s in Cranberry Salad?

Fresh or frozen 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 as they’ll chop up easily.)
Chopped cranberries in food processor
Sugar, pineapple, walnuts- Stir in sugar, pineapple and walnuts. Let that mixture sit in the refrigerator for one hour to incorporate everything and dissolve the sugar. Then mix in marshmallows…
Chopped cranberries with marshmallows, walnuts
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. Can even be made two days ahead of serving.

Cranberries, marshmallows mixed with whipped cream How many servings are in Cranberry Salad?

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.

Cranberry, marshmallows, whipped cream all mixed

How to serve Cranberry Salad or Cranberry Fluff-

Serve it in a big bowl for self serve or to really show it off, spoon it into pretty clear glasses. Also, if you want even more fruit and flavor, add orange segments or sliced bananas just before serving. Easy, colorful, and make-ahead easy… what more could you want, other than amazing flavor? It’s got that, too.

cranberry salad in tall glasses with spoons in them

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5 from 5 votes

Best Cranberry Salad Ever

This is a delightfully fluffy and flavorful fruit salad. Easy to put together and ready to serve in 4 hours, but if you can, let it sit overnight. It really is much better the next day.
Servings 10
Calories 292
Author Good Dinner Mom

Ingredients 

  • 1- 12 oz. package of cranberries, fresh or frozen
  • 1 cup sugar
  • 1- 8 oz. 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

Instructions

  • Chop 12 ounces cranberries with a food processor. Not too finely.
  • In a bowl, mix the chopped cranberries with 1 cup sugar, 8 ounces crushed pineapple and ½ cup chopped walnuts. Place this mixture in the fridge for one hour for flavors to meld and sugar to dissolve completely.
  • Remove cranberry mixture from refrigerator. Set aside.
  • Beat the 1 pint of heavy whipping cream into stiff peaks.
  • Add 1 to 2 cups mini 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.
Nutrition Facts
Best Cranberry Salad Ever
Amount Per Serving (1 g)
Calories 292 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 53mg18%
Sodium 17mg1%
Potassium 72mg2%
Carbohydrates 26g9%
Fiber 0.4g2%
Sugar 24g27%
Protein 2g4%
Vitamin A 697IU14%
Vitamin C 0.4mg0%
Calcium 37mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Pinterest pin of cranberry salad

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Published on December 21, 2013

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    Recipe Rating




  1. Kathleen says

    November 21, 2022 at 6:24 PM

    Can this cranberry salad be made without marshmallows?

    Reply
    • Sally Humeniuk says

      November 21, 2022 at 6:33 PM

      Hi Kathleen, absolutely you can make the salad without marshmallows. In fact, some members of my family prefer it that way.

      Reply
  2. Nancy says

    November 16, 2022 at 4:32 PM

    I found this recipe about 6 years ago and have been making it every year for Thanksgiving since. My grandchildren absolutely love it! Not only is it delicious, it is very pretty as well and dresses up any table. I sometimes freeze cranberries when in season and then thaw and make this during the summer for a refreshing and light salad . Great recipe and easy to make!

    Reply
    • Sally Humeniuk says

      November 19, 2022 at 9:53 AM

      Nancy, thanks so much! We love this as well and it means a lot for me to know you’ve been making the recipe so long!

      Reply
  3. Barb says

    November 7, 2022 at 7:19 AM

    Want to make this but can you use marshmallow fluff instead of marshmallows?

    Reply
    • Sally Humeniuk says

      November 8, 2022 at 7:57 AM

      Hi Barb, I don’t recommend replacing the marshmallows with marshmallow fluff for this recipe. The fluff will kind of disappear and just make the whipped cream a bit thicker, it’ll pretty much get lost in the recipe. Now, I’ve never done this and the recommendation I just made is based on what I think will happen. You can always try it to see what happens. But I’d test it before making the recipe for others. šŸ™‚

      Reply
  4. Lola says

    April 23, 2021 at 9:52 AM

    I had This at a bday party. Had to ASK for a Recipe. Thanks

    Reply
    • Sally Humeniuk says

      April 24, 2021 at 11:36 PM

      Hi Lola, glad you liked it! Thanks for taking the time to comment.

      Reply
  5. Debbie says

    January 1, 2021 at 7:44 PM

    5 stars
    Easy to make & everyone loved it!

    Reply
    • Sally Humeniuk says

      January 2, 2021 at 9:59 AM

      Thanks for taking the time to comment, Debbie! Glad you all loved it.

      Reply
  6. Brenda says

    November 26, 2019 at 11:31 AM

    5 stars
    Thank you for the recipe! It is sure to become a family favorite. I added a cup of sweetened coconut also. Absolutely wonderful!!

    Reply
    • Sally Humeniuk says

      November 28, 2019 at 9:21 AM

      Brenda, that is awesome! Thanks for making the recipe and Happy Thanksgiving to you and your family. Mine is in the fridge as we speak. šŸ™‚

      Reply
  7. Pat Summers says

    November 10, 2018 at 4:09 AM

    Our family recipe for Cranberry Salad is similar to this. It uses slightly different quantities of some of your ingredients and contains some additional ingredients: celery and unflavored gelatin.

    Reply
    • Sally Humeniuk says

      November 10, 2018 at 6:34 PM

      Pat, I am going to make this during the week with gelatin and celery! I’ll bet the crunch of the celery is great and I might try to put the salad in a ring mold with the gelatin. Thanks for stopping by with these tips!

      Reply
  8. Shannon says

    January 1, 2018 at 1:57 AM

    5 stars
    The best and easiest of cranberry salads! Great as a salad or a dessert! Thanks for sharing!

    Reply
    • Sally Humeniuk says

      January 1, 2018 at 2:28 AM

      Hi Shannon, Thanks for stopping by with this nice comment. We love this too and I stock up on cranberries to freeze so I can make it all year round. Happy New Year to you!

      Reply
  9. Ann R. says

    December 24, 2017 at 7:33 AM

    5 stars
    I made this for Thanksgiving for a new family gathering (I’ve made it a few years in a row for another group,) and I’ve been asked for a Christmas encore! I’m licking the mixing bowl as I write!

    Reply
  10. Kara says

    November 22, 2017 at 1:00 PM

    I a man allergic to pineapple. Is there something I could substitute or could it just be left out?

    Reply
    • Sally Humeniuk says

      November 22, 2017 at 1:38 PM

      Hi Kara, you could either leave it out or substitute mandarin oranges but I would not put the oranges into the salad until the day of serving. Bananas are also good.

      Reply
  11. Nita says

    May 26, 2017 at 6:40 PM

    Excellent fruit salad. Never have any left overs to take home.

    Reply
  12. Joan Aydelette says

    April 12, 2017 at 4:34 AM

    Make this for New Years every year. Favorite of my picky teenager!
    Wondering if I can sub strawberries in the spring…Hmmm

    Reply
    • Sally says

      April 12, 2017 at 6:49 AM

      Hi Joan, Strawberries could work but they’re quite “wet” so you should account for that and when you mash or pulse them. Strain as much of the juice out by letting them sit in a strainer for several minutes before combining with the other ingredients. The strawberries will break down and be even more juicy when you add the sugar so I’m not sure I’d let the salad sit in the fridge for more than a couple hours before serving. Thanks for stopping by!

      Reply
  13. Beverly says

    December 24, 2016 at 9:15 AM

    I have made this for quite a few years. Love it.This year I used cool whip,tastes great.I make it all the night before and add the cool whip cream the next day.

    Reply
  14. Katie Reynolds says

    December 7, 2016 at 3:45 PM

    I just saw this post and had to tell you in my family Christmas can’t happen without this delicious salad. My mother made it for years. Now I make it, and I’d like to tell you and all your fans that we ALWAYS serve ours frozen. It freezes hard as a rock, so take it out of the freezer about five minutes or so before serving. We cut ours into squares and serve on a seperate salad plate. I have started using Cool Whip because it doesn’t freeze as hard and is easier to cut. Mothers recipe makes a double recipe using pecans, a large can of crushed pineapple, grated rind of one orange, and a whole bag of mini marshmallows.

    Reply
    • Sally says

      December 8, 2016 at 6:30 AM

      Katie, Serving this as a frozen treat on it’s very own plate sounds perfect! Wow, I’ll be giving this a try when I next make it with Christmas dinner. In fact, I’ll be adding this option as a note in the body of the post so everyone knows about it. Thanks so much for sharing this cool šŸ˜‰ variation with me.

      Reply
  15. Mary says

    December 4, 2016 at 7:34 PM

    I gave this recipe a trial run today for party later this week. Does the cranberry skin soften as it sits? It felt like coconut texture & that didn’t fair well with my family. I am considering cooking the cranberries. Have you tried that?
    P.S. I loved it

    Reply
    • Sally says

      December 4, 2016 at 8:49 PM

      Hi Mary, I agree the cranberries and pineapples do create kind of a coconut texture. This does become less apparent over a few days, though if your family doesn’t like the texture of coconut I’m not sure if it softens enough for that to disappear completely. I personally like the salad best on about the 4th day so if you made it today and the party is around Wednesday or Thursday, it should be awesome by then! Hopefully all the other guests will like it. I’ve actually NEVER had anyone not love it. šŸ˜€

      Reply
  16. Suzanne says

    November 23, 2016 at 12:16 PM

    Do you cover it to keep for the next day?

    Reply
    • Sally says

      November 23, 2016 at 4:07 PM

      Hi Suzanne, Yes I cover it with plastic wrap and stir it again just before serving. Happy Thanksgiving to you and thanks for trying the recipe!

      Reply
  17. Ann Roberts says

    November 21, 2016 at 9:54 PM

    I made this last year for Thanksgiving, and it was a BIG hit. A double batch disappeared in one day! I’m making it again this year, on the Tuesday before Thanksgiving. Really quite easy, and oh-so-amazing! Thank you!

    Reply
    • Sally says

      November 22, 2016 at 6:30 AM

      Ann, thank you so much for taking the time to reply about one of my favorite Thanksgiving Day recipes, it means a lot! Happy Thanksgiving to you and yours. šŸ™‚

      Reply
  18. Vera J Lopez says

    November 17, 2016 at 7:57 PM

    can you use coolwhip and canded cranberrys ?

    Reply
    • Sally says

      November 17, 2016 at 8:06 PM

      Hi Vera, I’ve never used cool whip but I think someone commented that they did and it was okay. The problem with the cool whip is it separates (and just doesn’t taste as good). I don’t recommend using canned cranberries at all. They’re already way too sweet and the jelly that comes with the canned cranberries won’t mix smoothly with the other ingredients. I recommend buying a fresh bag of cranberries in the produce section. Using real whipped cream and fresh cranberries might be a bit more work, but I promise it’s worth it in the end. You won’t be sorry.

      Reply
  19. gisele says

    December 23, 2015 at 8:43 PM

    I’m making it for a catering tomorrow . Let you know how it turns out

    Reply
    • Sally says

      December 23, 2015 at 9:10 PM

      Gisele, Wow Thank you! I’m honored.

      Reply
  20. Joni says

    November 27, 2015 at 7:25 AM

    Thanks so much for sharing the recipe, Sally. I made it for the first time yesterday for Thanksgiving and it turned out really well! I think I have a new addition to the holiday menus. I did add a chopped apple (I saw that suggestion on another recipe) since I had one on hand that needed to be used. Looking forward to trying it again now after it has “seasoned” for a day! šŸ™‚ Thanks again.

    Reply
    • Sally says

      November 27, 2015 at 9:30 AM

      Joni, What a nice comment to wake up to the day after Thanksgiving. It is a great one, isn’t it? And I think you’ll be surprised how much improved it is today and even more so tomorrow. I LOVE the idea of adding some apple to the Cranberry Salad and I’m actually going to try that with the little bit I have left today! I’d like to add this suggestion to the recipe for others to follow. Thanks for taking the time to comment and I hope you had a great Thanksgiving celebration. I’m honored to know this recipe will be a regular for you every year. šŸ™‚

      Reply
  21. Susie says

    November 25, 2015 at 10:56 PM

    SO delicious! Followed the recipe exactly, and it is perfect. Thank you for sharing it!

    Reply
  22. Laura says

    November 25, 2015 at 2:36 PM

    Can you substitute mandarins for pineapple?

    Reply
    • Sally says

      November 25, 2015 at 2:39 PM

      Hi Laura, I’ve never done that but think it would work fine. Let me know how it turns out if you do substitute!

      Reply
  23. Yolanda says

    November 24, 2015 at 1:46 PM

    Hi!! My family loves this salad. I have to make it every year for Thanksgiving and Christmas. I prepare mine 2 days before and I use a stainless steel bowl which removes the bitter taste of the cranberries. I have always used cool whip and cut the sugar done to 3/4 of a cup and it is perfect for my family. There are never left overs. šŸ™‚

    Reply
    • Sally says

      November 24, 2015 at 2:06 PM

      Yolanda, I’m making mine as we speak! Good tip about the stainless steel bowl. I have one and will try it. Glad you and your family likes it as much as mine does. Happy Thanksgiving and thanks so much for stopping by. I’m honored to have this dish on your family’s table.

      Reply
  24. Cathy says

    January 1, 2015 at 9:55 PM

    My family loved this for Christmas! I wanted to make it again with fresh cranberries, but they were unavailable due to the growing season. May I use a can of Ocean Spray whole berry cranberry sauce, reduce the sugar, add the crushed pineapple, marshmallows, and whipped cream? How much sugar should I add since their is sugar in the cranberries?

    Reply
    • Sally says

      January 1, 2015 at 10:35 PM

      Cathy, I have never made this with canned cranberry sauce, but would experiment by maybe not adding any sugar until all the other ingredients are mixed together. Then taste it and add what you want according to taste. We love this recipe so much that at the end of the “fresh” cranberry season, I buy A LOT of bags of fresh cranberries and store them in my mom’s big freezer so I have cranberries for this recipe as well as to be used in smoothies throughout the year. Cranberries can be frozen for 10 months, just so you know next time they’re available. šŸ™‚

      Reply
  25. Dawn says

    December 20, 2014 at 9:20 PM

    I made the cranberry salad tonight and after trying it…omg! It is delicious!!!!! Thank you for sharing this recipe !

    Reply
    • Sally says

      December 20, 2014 at 11:25 PM

      ;D

      Reply
  26. Vicki says

    December 16, 2014 at 8:15 PM

    I want to make this for Christmas. My family are raspberry lovers but they are more delicate than cranberries. Should I use fresh or frozen and are there any alterations to the recipe for it to turn out as delicious as your cranberry version? Would I still chop the raspberries in the food processor? Use the same amount of sugar?

    Reply
    • Sally says

      December 16, 2014 at 9:16 PM

      Hi Vicki, I am leaning more toward frozen myself but that is only because the fresh raspberries currently in my refrigerator are quite flavorless this time of year. : But if that isn’t the case where you live, fresh should work just fine. I would not process the raspberries in the food processor because I think you’d end up with juice and seeds. I would, however, mash them up a little with a potato masher to release some juice but leave at least half of them pretty intact. Since the raspberries are more delicate than cranberries, you might need more than is called for in the recipe, say an extra cup. I have confidence your raspberry-loving family will love this recipe. Let me know how it is. Merry Christmas!

      Reply
      • Sally says

        December 16, 2014 at 10:14 PM

        p.s. Vicki,the first time I made this for my extended family using cranberries, they thought the cranberries were raspberries. šŸ˜€

        Reply
  27. Joyce says

    December 14, 2014 at 12:54 PM

    what are your thoughts on making ahead and freezing it?

    Reply
    • Sally says

      December 14, 2014 at 1:18 PM

      Joyce, I would not recommend it because I’m not sure how the whipped cream would stay together upon thawing. Maybe you could make everything else ahead besides the whipped cream and add that later.

      Reply
  28. Mary says

    December 12, 2014 at 8:27 AM

    Your opinion on adding mandarin oranges or grapes?

    Reply
    • Sally says

      December 12, 2014 at 10:59 AM

      I think either or both would be fabulous!

      Reply
  29. Ashley says

    December 12, 2014 at 7:50 AM

    Just made this yesterday and it was SO GOOD. Notice I said was?! It’s gone and I didn’t even have much help eating it!! I did not have the issue with this being runny as others did. I used fresh cranberries and made sure to dry them very well after I had washed them and before running through food processor. Also made sure the heavy whipping cream was whipped into stiff peaks and used all the marshmallows called for! Anyway, thank you for sharing this yummy recipe! It has won a place in my make again holiday recipes!

    Reply
    • Sally says

      December 12, 2014 at 7:57 AM

      Ashley, glad it worked out for you and that you liked it, lol. (Notice I said like-D) Thanks for commenting. šŸ™‚

      Reply
  30. T says

    November 27, 2014 at 7:25 AM

    How long should it take to get the right texture for whipping cream? I’m using a kitchen aid whipper and I can’t imagine doing this by hand! šŸ™‚

    Reply
    • Sally says

      November 27, 2014 at 8:06 AM

      T, I used a handheld electric mixer and it takes about two minutes at most. (My beaters are pretty powerful though – Krups Brand.) Beat until there are stiff peaks like normal whipped cream you would dollop on top of pie or such.

      Reply
      • Stacy says

        November 27, 2014 at 8:21 AM

        I too used a handheld electric mixer but it took me more like 5 minutes at highest speed to get the “whipped” cream consistency. It does help to have your bowl and beaters chilled to speed up the process, which I did not. Easiest way to tell is to dip a spoon into the mixture, if it doesn’t fall off the spoon, it’s stiff enough. But like Sally said, normal whipped cream consistency. Enjoy and Happy Thanksgiving!

        Reply
  31. Stacy says

    November 26, 2014 at 11:58 PM

    Hi again, I made this yesterday with the intention of serving it tomorrow (Thanksgiving) but we needed a last minute dessert for tonight’s meal so I offered it up tonight. HUGE hit! I’ve been reading the comments about others being watery. When I was folding in the whipped cream, I did notice some of the juices on the bottom of the bowl, so I did give it the occasional stir while it chilled throughout the day. Also, I did add 2-2 1/2 cups of marshmallows. I started with 1 cup and it didn’t seem like much for the volume yielded so I tossed in more. By the time you eat it, you can tell the marshmallows have absorbed liquid because they almost dissolved in your mouth. The only other thing I can think of for those having issues with a watery texture is perhaps making sure your cream is whipped stiff. One last thing, when you tell people it’s a cranberry dessert, they are expecting a strong sweetened cranberry flavor which is not the case because fresh cranberries are quite tart. All in all, it was fabulous! Will be a regular from now on. Thank you!

    Reply
    • Sally says

      November 27, 2014 at 12:03 AM

      Stacy, thank you so much for taking the time to add these helpful comments. Don’t worry everyone, it will turn out just fine.:) Happy Thanksgiving to you.

      Reply
  32. Heidi says

    November 26, 2014 at 10:57 PM

    I’m making this for tomorrow (right now actually lol!). The store didn’t have any heavy whipping cream. So my question is, can I use cool whip instead and cut back on the sugar? I know cool whip is sweet as it is. So far I’ve only put in 1/2 cup of sugar to offset it. Also, if I make it tonight with cool whip will it be watery tomorrow? Thanks!

    Reply
    • Sally says

      November 26, 2014 at 11:27 PM

      Hello Heidi! Cool Whip will be fine and the lower sugar is a great idea to off-set the extra sweetness. I’ve never made it with Cool Whip myself but I’m thinking it SHOULD be fine with the Cool Whip added tonight… But to be sure (since it’s for Thanksgiving!), I might add everything except the Cool Whip tonight and then stir that in first thing in the morning. If my reply is too late and you’ve already added the Cool Whip, just give it a stir before serving if it seems to have separated tomorrow. Good luck, thanks so much for making the recipe and Happy Thanksgiving!

      Reply
      • Heidi says

        November 26, 2014 at 11:58 PM

        Thank you SOOO much!! I will add it tomorrow then. Thank you for your FAST response! I really appreciate it! Happy Thanksgiving and again thank you!

        Reply
  33. Bety says

    November 26, 2014 at 9:22 PM

    The taste is fantastic! I just made this with frozen cranberries and it’s a bit soupy. Will it thicken up in the morning? I should have used fresh cranberries, but I had to chop them with a knife and used my frozen batch. Either way, it does taste great. I may just have to start it again with fresh cranberries and invest in a food processor. Thanks!

    Reply
    • Sally says

      November 26, 2014 at 9:29 PM

      Hi Bety, I can’t remember if the last time I made this I used fresh or frozen but that shouldn’t matter. It should be fine tomorrow. If it’s still soupy, give it a good stir and add a few more marshmallows if you can.

      Reply
  34. Angel says

    November 26, 2014 at 9:19 PM

    sally, I just made this and it’s very watery… I guess it’s the pineapple juice. I don’t know. What can you suggest?

    Reply
    • Sally says

      November 26, 2014 at 9:28 PM

      Angel, If it is still watery in the morning, maybe add more marshmallows. But it should turn out fine tomorrow after a good stir.

      Reply
    • Joanne says

      December 25, 2017 at 1:32 AM

      5 stars
      I drain the pineapple very well before adding to the salad. This keeps the salad from “pooling” while it sits.

      Reply
      • Sally Humeniuk says

        December 25, 2017 at 4:56 AM

        Good tip, thanks Joanne!

        Reply
  35. Lynda Brechtbill says

    November 25, 2014 at 10:49 PM

    My Mom used to make a similar salad starting back in 1965! I found a recipe last year that’s similar to hers, but I’ll try yours this Thanksgiving. I like the reduced amount of sugar (my recipe calls for 2 cups, which I cut back to 1 1/2 cups). Using 1 cup should be just about right. I’ll make it the night before too & see how that works out. Thanks for the fresh ideas!

    Reply
    • Sally says

      November 25, 2014 at 10:58 PM

      Lynda, thanks for using my recipe to revamp your mom’s recipe and carry on the tradition. I think you’ll like the lower sugar content. I experimented until 1 cup seemed perfect. Happy Thanksgiving to you and thank you for your kind words. They mean a lot.

      Reply
  36. nikia g says

    November 25, 2014 at 7:57 PM

    First i am making this looks amazing. Question does it get watery if I make it the day before thangiving?

    Reply
    • Sally says

      November 25, 2014 at 9:12 PM

      Hi Nikia, I highly recommend making it the day before serving, so do that for sure. It is soooo much better on the second day. It doesn’t get watery on the second day, but the 3rd day it does a little but all you have to do is stir it and the water incorporates right back in. Happy Thanksgiving!

      Reply
  37. Steph says

    November 23, 2014 at 10:32 PM

    These are uncooked, fresh cranberries? Looks delicious and can’t wait to try!

    Reply
    • Sally says

      November 23, 2014 at 10:46 PM

      Yep! šŸ™‚

      Reply
  38. Barb says

    November 21, 2014 at 8:12 PM

    Could you use cool whip instead of fresh whip cream?

    Reply
    • Sally says

      November 21, 2014 at 9:58 PM

      Hi Barb, I never have used cool whip for this recipe so I’m not sure how it would hold up. It might not taste as fresh, but otherwise I think it would be fine.

      Reply
  39. Stacy says

    November 21, 2014 at 9:28 AM

    Is there a preference between fresh vs frozen cranberries? Does the water content of frozen berries make a difference in the texture? Thank you in advance!

    Reply
    • Sally says

      November 21, 2014 at 10:43 AM

      Hi Stacy, I almost always make this with fresh cranberries. I’ve made it with frozen as well however, and did not notice there being too much moisture in the salad. Thanks for your inquiry. Good question!

      Reply
      • Stacy says

        November 21, 2014 at 6:11 PM

        Thank you so much for the quick response! I plan to make it this Thursday. Cheers!

        Reply
  40. Juliana says

    November 18, 2014 at 8:47 PM

    What kind of mini marshmallows? The ones you can find next to the big marshmallows or the ones that are in cocoa packets?

    This looks delicious, I’m making for Thanksgiving!

    Reply
    • Sally says

      November 18, 2014 at 9:13 PM

      Hi Juliana, Use the mini marshmallows that you find next to the big ones. šŸ™‚ Happy Thanksgiving and I hope you enjoy this recipe.

      Reply
  41. Pat says

    November 5, 2014 at 5:23 AM

    This sounds very good.
    I make a similar recipe that was handed down to me from my husband’s aunt. My recipe calls for pecans instead of walnuts and a large can of pineapple. It also includes chopped celery, marshmallows, unflavored gelatin and water. The recipe sets up firm.

    I think I will try your recipe as it will not make as much and will go together a little faster.

    Reply
    • Sally says

      November 5, 2014 at 6:34 AM

      Hi Pat, thanks for sharing your family’s recipe! That sounds like a delicious variation on the Cranberry Salad. Love the ingredients, I’d like to try that.

      Reply
  42. Steph says

    October 28, 2014 at 8:55 AM

    This looks so yummy! One question…..do you sweeten the whipping cream before adding to the fruit mixture or is the fruit already sweet enough?

    Reply
    • Sally says

      October 28, 2014 at 11:44 AM

      Hi Steph, I do NOT sweeten the whipped cream before incorporating into the recipe. The sugar called for that you mix with the fruit is more than sufficient. Hope you like it and thanks for stopping by!

      Reply
  43. Mel says

    January 3, 2014 at 6:44 AM

    Sally, did I tell you I made this (omitting the walnuts for allergies) and it was amazing. Seriously! We declared it our new favorite and it will be at our Christmas table every year!

    Reply
    • Sally says

      January 3, 2014 at 7:21 AM

      Right? We loved the taste as well and all my extended family declared the same, that it is a must have every year. So glad you tried it and liked it, my friend. Love you.

      Reply
  44. Mel says

    December 21, 2013 at 8:46 PM

    Oh, Sally, I feel like I need to make EVERYTHING you post. I’m totally subbing this in for the fruit salad I already had planned for Christmas. This looks amazing!

    Reply
    • Sally says

      December 21, 2013 at 11:23 PM

      Mel, we are definitely in sync with our taste in recipes. Next week, I plan on making your Roasted Cauliflower and Garlic Soup and that amazing apple pie you just posted! šŸ˜€

      Reply
  45. Nancy says

    December 21, 2013 at 7:16 PM

    Yummy!! My family always called this
    Cranberry Fluff…It was my favorite…

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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