Description
A classic, sweet, and tangy cranberry salad featuring fresh cranberries, sugar, crushed pineapple, mini marshmallows, chopped walnuts, and whipped cream. This chilled dessert salad combines crunchy textures with creamy sweetness, perfect for holiday gatherings or as a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- 1 cup chopped walnuts
- 1 cup whipped cream
Instructions
- Sweeten the cranberries: In a medium bowl, combine 2 cups of fresh cranberries with 1 cup of sugar. Let the mixture sit for about one hour to allow the cranberries to release their juices and soften slightly, creating a naturally sweetened base for the salad.
- Add the mix-ins: After the cranberries have released their juices, gently stir in 1 cup of drained crushed pineapple, 1 cup of mini marshmallows, and 1 cup of chopped walnuts. These ingredients add a variety of textures and flavors from tangy to sweet and crunchy.
- Fold in the whipped cream: Carefully fold 1 cup of whipped cream into the fruit and nut mixture until everything is well combined. Folding preserves the light and airy texture of the whipped cream, resulting in a creamy salad.
- Chill before serving: Cover the bowl and refrigerate the cranberry salad for at least 2 hours. Chilling allows the flavors to meld together and the salad to thicken slightly, enhancing the overall taste.
Notes
- Use fresh cranberries for the best texture and flavor; avoid frozen as they may become too mushy.
- For a nut-free version, omit the walnuts or substitute with sunflower seeds.
- If you prefer, use homemade whipped cream or store-bought stabilized whipped topping.
- This salad is best served chilled and is ideal as a holiday side dish or dessert.
- Drain the crushed pineapple well to prevent the salad from becoming too watery.
