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Cranberry Ambrosia Salad

My paternal grandmother used to make this for Christmas dinner. I'm not sure how many batches she made, as there were nearly fifty aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it's still as good as I remember.—Janet Hurley, Shell Rock, Iowa
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    9 servings

Ingredients

  • 1 pound fresh or frozen cranberries
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup sugar
  • 2 cups miniature marshmallows
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup chopped pecans

Directions

  • In a food processor, cover and process cranberries until coarsely chopped. Transfer to a large bowl; stir in pineapple and sugar. Cover and refrigerate overnight.
  • Just before serving, fold in the marshmallows, whipped cream and pecans. If desired, top with additional chopped pecans.

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