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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: 292kcal
Author: Good Dinner Mom


  • 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


  • Chop the 12 ounces of cranberries with a food processor. Not too finely.
  • In a bowl, mix the chopped cranberries with 1 cup of sugar, 8 ounces of crushed pineapple and ½ a cup of 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 of 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.


Serving: 1g | Calories: 292kcal | Carbohydrates: 26g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 17mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 697IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 0.2mg