Cranberry Salad
Creamy Cranberry Salad made with a mixture of fruit and marshmallows tossed with freshly whipped cream. This easy and festive side dish is perfect for the holidays; ready in under 30 minutes.
Servings 16 half-cup servings (approximate)
Calories 163kcal
Ingredients
- 1 ½ cups heavy whipping cream chilled
- ⅓ cup powdered sugar
- 3 generous cups fresh cranberries
- ½ cup granulated sugar
- 20 oz can of crushed pineapple* drained really well
- 2 medium apples chopped
- 1-2 cups mini marshmallows
- ¼ cup chopped walnuts or pecans
Instructions
- Using a hand mixer, or stand mixer fitted with the whisk attachment, whip cream and ⅓ cup powdered sugar until stiff peaks form. Transfer to the refrigerator while you assemble the fruit.
- Place cranberries and ½ cup granulated sugar in the bowl of a food processor. Pulse several times until the cranberries are roughly chopped (this should only take a few pulses). Scrape down the side and bottom of the bowl as needed, and make sure not to puree the cranberries, you want to maintain some of their texture.
- Combine the cranberries, crushed pineapple (see note), apple, and marshmallows. Fold in the whipped cream and nuts (if using). Transfer to the refrigerator to chill completely. Best served within 24 hours of assembly.
Notes
* Place the crushed pineapple in a strainer and stir it around until all of the excess juice has been drained out. Don't skip this step, adding too much liquid will make the fruit salad watery.
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 101mg | Fiber: 2g | Sugar: 19g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
