Creamy Cranberry Salad Recipe

4.5 68 80
Creamy Cranberry Salad Recipe
Creamy Cranberry Salad Recipe photo by Taste of Home
Publisher Photo

Creamy Cranberry Salad Recipe

Read Reviews
4.5 68 80
Publisher Photo
One of my piano students taught me the perfect lesson in salad for the holidays. The keys are cranberries, pineapple, marshmallows and nuts. —Alexandra Lypecky, Dearborn, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 cups fresh or thawed frozen cranberries, chopped
  • 1 can (20 ounces) unsweetened crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 medium apple, chopped
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/4 cup chopped walnuts

Directions

In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.
To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

Test Kitchen Tips
  • Make it easy on yourself. Pulse cranberries in a food processor to chop them.
  • To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don't burn, Remove from the heat when fragrant.
  • Originally published as Creamy Cranberry Salad in Country December/January 1999, p49

    Nutritional Facts

    1/2 cup: 200 calories, 12g fat (7g saturated fat), 34mg cholesterol, 32mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 1g protein.

    • 3 cups fresh or thawed frozen cranberries, chopped
    • 1 can (20 ounces) unsweetened crushed pineapple, drained
    • 2 cups miniature marshmallows
    • 1 medium apple, chopped
    • 2/3 cup sugar
    • 1/8 teaspoon salt
    • 2 cups heavy whipping cream
    • 1/4 cup chopped walnuts
    1. In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.
    2. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

    Test Kitchen Tips
  • Make it easy on yourself. Pulse cranberries in a food processor to chop them.
  • To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don't burn, Remove from the heat when fragrant.
  • Originally published as Creamy Cranberry Salad in Country December/January 1999, p49

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    Reviews forCreamy Cranberry Salad

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    MY REVIEW
    Tashina User ID: 9333349 278266
    Reviewed Nov. 24, 2017

    "So yummy!!!!"

    MY REVIEW
    kewhalen59 User ID: 8227243 278261
    Reviewed Nov. 24, 2017

    "Excellent and my family loved it!"

    MY REVIEW
    Cynth'ya User ID: 9333265 278190
    Reviewed Nov. 23, 2017

    "Excellent Efficient and "Edible-luscious!""

    MY REVIEW
    lakejls User ID: 7895979 277865
    Reviewed Nov. 16, 2017

    "I made this a year ago during the holidays. Delicious! However, it needs to "marinate" in the fridge, the longer the better (at least a day). Cranberries need to really soften in the mixture even if chopped fine."

    MY REVIEW
    cwickers User ID: 46612 277844
    Reviewed Nov. 16, 2017

    "I have made this for many years except our original recipe called for sliced bananas instead of apple. It's so delicious!"

    MY REVIEW
    BakerDeborah User ID: 1211561 277632
    Reviewed Nov. 11, 2017

    "My grandmother made a version of this except with pecans instead of walnuts. She later adapted it to use rice instead of marshmallows, so it was less sweet, and vegetarian. We use 1 lb of cranberries, and use the food processor to get a finer chop. Plus it's a lot easier!"

    MY REVIEW
    ebow1 User ID: 5616038 263120
    Reviewed Mar. 6, 2017

    "I made this for Thanksgiving, everyone lived it. Making it again for Easter, wondering if anyone has tried different fruit."

    MY REVIEW
    Sharon User ID: 8999894 258640
    Reviewed Dec. 25, 2016

    "I made this for Thanksgiving and it was barely touched! I think I need to stick to more traditional homemade cranberry relish. I ended up eating it all by myself for lunch for a week."

    MY REVIEW
    Carole User ID: 8970849 258239
    Reviewed Dec. 17, 2016

    "I made this for Thanksgiving and it was a hit even with those who won't normally try anything different!"

    MY REVIEW
    missteddybear User ID: 8940173 258183
    Reviewed Dec. 15, 2016

    "leecruz, the recipe calls for FRESH OR FROZEN cranberries. hope that this helps. :)"

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