Cranberry Salad
Cranberry salad is a festive, creamy side dish that combines tart cranberries with sweet pineapple, marshmallows, and fluffy whipped cream. Topped with pomegranate seeds, it’s a refreshing, colorful addition to any holiday table.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 3 hours 20 minutes
- Yield: 8–10 servings
- Category: Side Dish / Dessert
- Method: Chilling & Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
- Rinse cranberries and chop finely in a food processor.
- Place chopped cranberries in a bowl, stir in ¾ cup sugar, cover, and refrigerate for at least 2 hours or overnight.
- Stir in miniature marshmallows and drained crushed pineapple.
- In a separate bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold whipped cream into cranberry mixture until combined.
- Sprinkle pomegranate seeds on top or fold some in for extra texture.
- Chill for 1 hour before serving for best flavor.
Notes
Add chopped pecans or walnuts for crunch.
Use 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.
Store in an airtight container in the refrigerator for up to 3 days; do not freeze or reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 28g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://familydinnercooking.com/cranberry-salad/
