Frozen Cranberry Walnut Salad Recipe

5 1 1
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Frozen Cranberry Walnut Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This frosty fruit salad from Freda Triano of Milwaukie, Oregon is a marvelous make-ahead addition to any menu. It gets its appealing appearance from cranberries and its fun crunch from chopped walnuts.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/4 hours + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/4 hours + freezing

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1-1/2 cups sugar
  • 1 can (20 ounces) crushed pineapple
  • 1 package (16 ounces) miniature marshmallows
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Directions

Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.
Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.
Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts.
Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months.
To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares. Yield: 2 salads (6-8 servings each).
Originally published as Frozen Cranberry Salad in Quick Cooking September/October 2000, p15

Nutritional Facts

1 each: 697 calories, 31g fat (14g saturated fat), 82mg cholesterol, 51mg sodium, 106g carbohydrate (84g sugars, 3g fiber), 7g protein.

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1-1/2 cups sugar
  • 1 can (20 ounces) crushed pineapple
  • 1 package (16 ounces) miniature marshmallows
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  1. Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.
  2. Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.
  3. Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts.
  4. Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months.
  5. To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares. Yield: 2 salads (6-8 servings each).
Originally published as Frozen Cranberry Salad in Quick Cooking September/October 2000, p15

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cappie1021 User ID: 1856737 100693
Reviewed Dec. 20, 2007

"This is wonderful! I took it to a potluck & everyone thought it was a great dessert & wanted the recipe. It was the first dish gone & everyone was looking for seconds."

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