Recipe by TIASUE
"This creamy cranberry salad can be served frozen as well as chilled."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cranberries, finely ground
1 (20 ounce) can
crushed pineapple, drained
1 (16 ounce) package
whipped cream, beaten stiff
I thought this was delicious! I did take some of the suggestions in previous reviews to "tweak" this recipe just a tad.
I cut the sugar down to 1 1/2cups, I added a tsp of vanilla to the whipping cream, and only used half of the marshmallows. I also put the cranberries and pineapple in a sieve and left it to sit for a while to get any excess juice out. I ended up with a great salad that was not at all "runny".
I have already recommended this recipe to several people!
This recipe would have been better if it was a little sweeter. Most everyone in my family didn't take second helpings. I didn't care for the texture of the nuts in it. Cool whip would have probably done the trick rather than whipped cream. I will modify it this way next time.
This is one of my favorite Christmas churck/"fluffy" salads--actually one of the first cold salads I made for my first family gathering with my husband's family. Having made this for many years, really only one cup of sugar is needed--two cups makes it way too sweet. For those who have issues making their own whipped cream (aka ME), you can substitute a tub of Cool Whip in it's place. This is also good with a large drained can of mandarin oranges, too.
Delicious! We made this for Thanksgiving dinner and it was a big hit with the adults. The kids were afraid to try it because it looked "crunchy" (pineapples), but we'll certainly make this recipe again.
I made modifications due to my dislike for marshmallows...
In the place of marshmallows I added one jar of maraschino cherries and more nuts than the recipe called for. I also added a tablespoon of good Mexican vanilla.
One more thing, this serves many more than 7! I would estimate that it yields 12-16 servings.
It was the best. I can't imagine freezing it though. It was fabulous chilled and creamy!
This was a fantastic way to serve cranberries! I have made this recipe several times and although it makes a fairly large amount, I never have any leftovers. That speaks volumes in my family where the table is heavily laden with food when we all gather.
I made this salad on Thanksgiving...It was a nice change from the apple cranberry pie I usually made that only I would eat! All of my sons and thier families loved it! Babies too! It was fresh,cool,creamy. Very easy to make! No one knew that it was the cranberries that made it that pretty pink color and unique taste!
Everyone loved this at Christmas Dinner. It looked very pretty next to the rest of the salads. I added the full amount of all ingredients, except marshmallows--I probably only put a cup, and it was just enough. I didn't have any problems with it being runny like some did. I didn't just drain the crushed pineapple, I squeezed a lot of the juice out. Also, you have to beat the whipping cream long enough for it to be very stiff. I think if yours gets runny, it's because you're not beating the cream long enough or you're using Cool Whip instead. And to cast my vote on the Frozen verses Chilled versions-- I prefer Chilled.
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Cranberry Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This salad is bursting with fruit and nuts, and is a great holiday side dish.
See how to make a tangy cranberry and mustard-based vinaigrette.
See how to make a quinoa salad with dried cranberries.