Cranberry Salad

Why You’ll Love This Recipe

This cranberry salad has the perfect balance of flavors and textures tart cranberries, juicy pineapple, soft marshmallows, and light, airy whipped cream. It’s easy to prepare ahead of time, making it ideal for holiday gatherings. The pomegranate seeds add a pop of freshness and jewel-like beauty, making this dish as pretty as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (10 oz.) bag fresh whole cranberries (about 3 cups)
¾ cup sugar
2 cups miniature marshmallows
1 (20 oz.) can crushed pineapple, drained
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds

Directions

1. Rinse cranberries and chop them finely in a food processor.
2. Place chopped cranberries in a bowl and stir in ¾ cup sugar. Cover and refrigerate for at least 2 hours, or overnight if possible.
3. After chilling, stir in the miniature marshmallows and drained crushed pineapple.
4. In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold the whipped cream mixture into the cranberry mixture until combined.
6. Sprinkle pomegranate seeds on top before serving, or fold some in for extra texture.
7. Chill for 1 hour before serving for best flavor.

Servings and timing

This recipe makes about 8–10 servings.
Prep time: 20 minutes
Chill time: 3 hours (minimum)
Total time: 3 hours 20 minutes

Variations

• Add chopped pecans or walnuts for crunch.
• Use fresh whipped coconut cream for a dairy-free version.
• Substitute mandarin oranges for pineapple for a different flavor profile.
• Mix in shredded coconut for tropical flair.
• Garnish with mint leaves for a fresh holiday presentation.

Storage/Reheating

Store cranberry salad in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well and should not be reheated. For best results, give it a gentle stir before serving after chilling.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, thaw them first and drain any excess liquid before chopping.

Do I have to chill the cranberries with sugar first?

Yes, this step softens the cranberries and balances their tartness.

Can I make this salad the night before?

Absolutely, in fact it tastes even better when made ahead and chilled overnight.

Can I use canned whipped topping instead of homemade?

Yes, but homemade whipped cream gives a fresher flavor and better texture.

Is this dish served as a dessert or side?

It can be either it’s sweet enough for dessert but often served as a holiday side.

Can I leave out the marshmallows?

Yes, but they add a nice sweetness and texture contrast.

What can I substitute for pomegranate seeds?

Dried cranberries, fresh raspberries, or chopped strawberries work well.

Can I make it lighter?

Yes, use light whipped topping and reduced-sugar marshmallows or fruit.

How long does it need to chill before serving?

At least 3 hours, but overnight is best for flavor and texture.

Can I add gelatin to make it firmer?

Yes, you can dissolve unflavored gelatin and fold it in for a more set consistency.

Conclusion

Cranberry salad is a festive, colorful dish that perfectly balances sweet and tart flavors. With fresh cranberries, pineapple, marshmallows, whipped cream, and pomegranate seeds, it’s a creamy, refreshing side that’s ideal for holiday gatherings. Easy to make ahead and always a favorite, this salad is sure to brighten your holiday table.

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