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.
- 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)
- 1/2 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.