cranberry salad

4.80 from 29 votes
Prep Time: 20 minutes
Servings: 8

Ingredients

  • 3 cups whole cranberries fresh
  • ¾ cup sugar
  • 20 ounces canned 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 cranberries in food processor or blender until fine and no large pieces remain. Transfer to mixing bowl and stir 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 drained pineapple and marshmallows. Set aside.
  • In a mixing bowl, whip heavy cream adding powdered sugar and vanilla to sweeten until soft peaks form. Fold into cranberry mixture until fully incorporated.
  • Refrigerate or freeze. Garnish with pomegranate seeds.

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