cranberry salad

4.80 from 29 votes
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8

Ingredients

  • 3 cups whole fresh cranberries
  • ¾ cup sugar
  • 1 (20 oz.) can crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pomegranate seeds

Instructions

  • Chop 3 cups cranberries in a food processor or blender until fine and no large pieces remain. Transfer to a mixing bowl and stir ¾ cup sugar into cranberries. Cover and chill for at least 2 hours or up to overnight.
  • Drain any accumulated juices from cranberries and reserve. Stir in 20 oz. drained crushed pineapple and 2 cups mini marshmallows. Set aside.
  • In a mixing bowl, whip 1 cup heavy cream. Add ½ cup powdered sugar and 1 teaspoon vanilla to sweeten until soft peaks form. Fold into cranberry mixture until fully incorporated.
  • Refrigerate or freeze. Garnish with 1 cup pomegranate seeds.

SERVING SUGGESTIONS

  • Serve with our Thanksgiving menu to complete the meal.

MAKE AHEAD

  • Cranberry salad can be made up to 24 hours in advance; store in an airtight container in the refrigerator.

Nutrition

Calories: 470kcal | Carbohydrates: 95g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 25mg | Potassium: 196mg | Fiber: 3g | Sugar: 80g | Vitamin A: 517IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg