Fluffy Cranberry Salad

Recipe Rating:
 1 Rating
Prep Time:
Cooking Method: Refrigerate/Freeze


12 oz fresh cranberries
1 c granulated sugar
1/2 c powdered sugar
1 small can(s) crushed pineapple- lightly drained
1 1/2 c heavy cream, cold
1 granny smith apple-cut into peices
2 c miniature marshmellows
1/4 c chopped pecans or walnuts

The Cook

melissa harris Recipe
Lightly Salted
winfield, KS (pop. 12,301)
Member Since Feb 2012
melissa's notes for this recipe:
One of my favorites during the Holidays. Great way to incorporate cranberries during traditional Thanksgiving. But good anytime of the year too if you can find fresh cranberries.

It's also a very pretty salad and looks great on the table. Even the kids will like it.
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Using food chopper or processor; grind rinsed cranberries with granulated sugar until well incorporated. Place in serving bowel and fold in pineapple, apples, and marshmellows. Cover and refridgerate overnight.
Before serving, whip heavy cream and powdered sugar until stiff peaks form. (Powdered sugar can be ommited here, but since cranberries are naturally tart, this adds a little extra sweetness to the salad)
For best results, use cold beaters and mixing bowel.(I place my beaters and bowel in the freezer for about 5-10 minutes.) This keeps my cream from warming up during the mixing process. The colder the cream, the thicker it gets!
Add pecans (opt) to cranberry mixture. Fold in whipped cream and serve.


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