Description
A refreshing and tangy cranberry salad perfect for Thanksgiving gatherings.
Ingredients
Scale
- 12 oz fresh cranberries
- 1 cup white sugar
- 1 cup crushed pineapple, drained
- 1 cup miniature marshmallows
- 1 cup chopped pecans
- 1 cup heavy whipping cream
Instructions
- Rinse the cranberries and drain them well.
- Place cranberries in a food processor and pulse until finely chopped.
- Combine chopped cranberries with sugar in a bowl and mix well. Cover and refrigerate for at least 1 hour.
- Add crushed pineapple, marshmallows, and pecans to the cranberry mixture. Stir gently.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cranberry mixture.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- For a lighter version, use light whipped topping instead of heavy cream.
- Add orange zest for extra flavor.
- This salad can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 25g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: thanksgiving cranberry salad, holiday side dish, easy cranberry recipe