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Cranberry Salad by Audrey Rowe

Cranberry Salad by Audrey Rowe


  • 2 (12-ounce) packages of fresh cranberries
  • 1 cup white sugar (more if desired)
  • 1 pint heavy whipping cream (you can use purchased whipped topping if desired. 1 pint will make about 4 cups of whipped cream)
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup chopped pecans or walnuts
  • 7 ounces mini marshmallows

This recipe starts the day before to let the cranberries absorb some sweetness! Put the cranberries in a food processor and coarsely chop them. Then mix the cranberries and sugar in a large, non-metal bowl. Cover the bowl and refrigerate for at least 8 hours.

The next day whip the cream until it is stiff (or use the purchased whipped topping). Add the drained pineapple and nuts to the cranberries. Fold in the whipped cream and marshmallows. Refrigerate until you are ready to serve. You can decorate the top of the salad with whole cranberries and dollops of whipped cream!

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