The BEST Cranberry Salad!

The BEST Cranberry Salad!

  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Serves: 20,Yield: 1bowl

    • About This Recipe

    “This is just FABULOUS! Mainly for holidays, or special occasions.I got the recipe from my sister-in-law. She has a couple of recipes that she makes every year at holidays, and this is one of them. She gave it to me, and now, I make it for the other side of the family, and for friends.It’s Great!”

    Ingredients

  • 1 (12ounce) packages fresh cranberries( minced fine)
  • 2cupssugar
  • 1 (10ounce) cans crushed pineapple, juice and all( the small cans, like a tuna can)
  • 1/2 cupblack walnut
  • 0.5 (16ounce) packages mini marshmallows
  • 1pintheavy whipping cream

    • Directions

  • Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
  • I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
  • But you only fill it a 1/4 to a 1/2 full each time, or they won’t be minced properly.
  • (cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
  • In the morning, or shortly before serving, whip the whipping cream until it peaks.
  • Set aside.
  • Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
  • Then slowly fold in the whipped cream, until it’s completely mixed.
  • Refrigerate until serving.

    • Reviews

  • “I was going to post this exact recipe and was happy to see it was already here and so well reviewed.My grandma made this every Christmas and it was always a favorite, especially at the kids table!”

  • “I have a similar recipe…we use 1 cup pecans. We whip tbe heavy cream to stiff peaks and then fold in the mini marshmallows and let it sit for at 2 hrs or overnight. Tip: if you freeze your cranberries before you mince them its much easier. When it comes time to mix the two mixtures together we lightly drain the pineapple and fold everything together. We usually get to this point the next morning. This is a special holiday dish, because that is the only time they have fresh cranberries in the store. My mother-in-law use to make this for my husband every holiday, its been 14 years and he has not missed a holiday without this salad.”

  • “Having growing up and still living in the Midwest, I can’t help but love fluff salads. This one is no exception – it is fabulous! I used only 1 1/2 cups sugar and thawed frozen cranberries, which I pulsed several times in the food processor to chop them up.”

  • “Absolutely wonderful!! Thanks for a great recipe!Everyone in the family ate this even those die hard ” I hate cranberry salad eaters” loved it.”

  • “This was so good! My husband and sister don’t like cranberries but loved this salad. I will be making this for every holiday from now on!”

  • “YUM YUM!I used what I had on hand.Cool Whip, Splenda and 20 oz can of crushed pineapple.I almost forgot, english walnuts.”

  • “Thanks for the fab recipe, Cato.I went to a church party and everyone raved about it!I didn’t even have enough time to refridgerate, but it was still great :).”

  • “This was wonderful.I only used 1 1/2 cups of sugar and used light cool whip.Next time I think I will only use 1 cup of sugar.The kids only wanted to eat this at Thanksgiving dinner.”

  • “WOWdelicious!This was a hit at Thanksgiving dinner!Great as a dessert also.Could not find black walnuts.I used chopped pecans.Thanks for the recipe H. Cato”

  • “The kids liked it because it tasted like candy even after cutting the sugar down to 1 cup.Maybe a half a cup of sugar or possibly no sugar next time.The marshmallows and pineapple sweeten it enough.”

  • “I made this for a quilting group potluck lunch today, and knew that my friends who love sweet salads would like it.My great surprise was that it was not overly sweet, and I thoroughly enjoyed it too!As one quilter said, “It was very refreshing.”I even happened to have black walnuts in my freezer, but I imagine that any walnuts or pecans would be as good.I chopped the cranberries (refrigerator temperature) in the food processor.I put them all in at once, and whirred it.Perfect!Thanks a bunch for a new holiday salad!”

  • “A girlfriend of mine gave me this very same recipe and I’ve made this every year since receiving it. It’s always a huge hit in our home!! The ingredients and measurements are the same. One word for this recipe ~ DEEEELISH!!!”

  • “This was very good.I too only put a cup and a half of sugar and that was more than enough.Thanks!”

  • “Delish!I have made this recipe before and lost my copy – this was it!Super fruit salad that everyone always loves.The super tart cranberries mellow during resting time.I used my mini food processor and chopped the cranberries a small amount at a time – very easy.”

  • “This was incredible!!So easy to make and was a huge hit at Thanksgiving!Thanks!”

  • “Delicious, even with the walnuts omitted for picky eaters!”

  • “This was surprisingly good! I served these with my Thanksgiving meal. I cheated and used cool whipped topping instead of whipping the heavy cream. Yummy!”

  • “Thanks, have been looking for this recipe.I however put in grapes too in mine, gives it a bit more crunch and I add pecans since I don’t like walnuts.I too freeze my cranberries, makes them easier to mince, and the cool whip tastes the same. Have been searching for days.THANKS TONS!”

  • “This is a really OUTSTANDING cranberry salad, & that comes from someone who really, really loves cranberries! I’m not a big fan of marshmallows, but used them nonetheless, though I did cut back on the sugar by 1/2 cup. I was disappointed that there were no leftovers from a dinner party of 10, believe it or not! Great recipe ~ many thanks for sharing!”

  • “Served at Thanksgiving last year.Everyone loved it. Was requested to make it again.Cut back sugar to 1.5 cups and was still very sweet.Thanks for a great recipe”

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