Description
A refreshing and tangy Thanksgiving Cranberry Salad that balances sweet and tart flavors with a delightful crunch. Perfect for your holiday table.
Ingredients
Scale
- 1 (12 oz) bag fresh cranberries
- 1 cup granulated sugar
- 1 can (8 oz) crushed pineapple, drained
- 2 cups mini marshmallows
- 1 cup chopped pecans
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Rinse cranberries and pulse in a food processor until finely chopped.
- Transfer to a bowl and mix with granulated sugar. Let sit for 1 hour.
- Add drained pineapple, mini marshmallows, and chopped pecans to the cranberries. Mix well.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cranberry mixture.
- Cover and refrigerate at least 4 hours or overnight before serving.
Notes
Make this salad a day ahead for best flavor and texture. You can also substitute walnuts for pecans if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 25mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Thanksgiving, cranberry, salad, holiday, side dish