Description
This delightful cranberry salad is a perfect side dish for holidays or family gatherings, combining tart cranberries with sweet and creamy ingredients.
Ingredients
Scale
- 12 ounces fresh cranberries, finely chopped
- 3/4 cup granulated sugar
- 20 ounces crushed pineapple, drained very well
- 2 cups mini marshmallows
- 8 ounces whipped topping, thawed
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
- 1/4 cup extra cranberries or mini marshmallows for garnish
Instructions
- Rinse and dry the cranberries, then finely chop them in a food processor without pureeing them.
- Add the chopped cranberries to a large bowl and stir in the sugar.
- Cover and refrigerate the cranberry mixture for at least 1 hour so the berries soften and release juice.
- Drain the crushed pineapple very well, pressing out extra liquid.
- Stir the drained pineapple and mini marshmallows into the sweetened cranberry mixture.
- In a separate bowl, mix the whipped topping, sour cream or Greek yogurt, and vanilla extract until smooth.
- Gently fold the creamy mixture into the cranberry mixture until evenly combined.
- Fold in the chopped pecans or walnuts if using.
- Cover and refrigerate for at least 3 hours, or overnight for the best texture.
- Stir gently before serving, garnish with extra cranberries or marshmallows, and serve cold.
Notes
- This salad can be made a day in advance for the best flavor.
- Feel free to substitute Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 30g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg