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Creamy Cranberry Salad

One of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. —Alexandra Lypecky, Dearborn, Michigan
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16 servings

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 6 ingredients. Refrigerate, covered, overnight.
  • To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.



Test Kitchen Tips
  • Make it easy on yourself: Pulse cranberries in a food processor to chop them. (Here's our Test Kitchen's fave food processor.)
  • 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.
  • Nutrition Facts
    1/2 cup: 200 calories, 12g fat (7g saturated fat), 34mg cholesterol, 32mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 1g protein.