Holiday Cranberry Salad recipe

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Ingredients

1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
1 (20 ounce) can crushed pineapple, with juice
2 cups white sugar
½ pint heavy whipping cream
1 cup chopped walnuts
2 cups miniature marshmallows

Nutrition Info

497.7 calories
carbohydrate: 79.2 g
cholesterol: 40.8 mg
fat: 20.7 g
fiber: 3.5 g
protein: 3.3 g
saturatedFat: 7.8 g
servingSize: -
sodium: 28.8 mg
sugar: 69.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)

  2. Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

Recipe Yield

8 servings

Recipe Note

This tangy fruit salad is perfect with turkey or ham, and has always been on our holiday table. With real whipped cream, walnuts, and pineapple, it's a treat you'll always want to make for the holidays.

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