Reviewed: Nov. 18, 2012

My Mother in Law has always made this and now it is at our holiday table every year. A few tried and true suggestions. I wash and freeze the cranberries, then chop them in the food processor. Let the sugar, marshmallows and cranberries sit overnight in the fridge to bring out the flavor, and the marshmallows dissolve a bit. Add more sugar if needed. In place of pineapple, we use one or two Granny Smith apples chopped into small pieces, adds a nice crunch and texture.The cranberries keep them from turning brown and they stay crisp. Enjoy!!

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Reviewer:

TTyner

Reviewed: Aug. 30, 2012

This is the same recipe that was passed down through our family from my grandmother! We make it for every holiday/special occasion meal, and though we sometimes double or even triple the recipe, the leftovers never seem to last more than two days. The way we make this is to marinate the pineapple with the cranberry, and then let the marshmellows have plenty of time to absorb the juices. Only mix in the whipped cream at the very last minute - sometimes it can seperate and the salad can get a little watery.

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Reviewer:

antique_rose

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Wonderful! I make without the marshmellows and reduce the amount of whipped cream.

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Reviewer:

KJAROCH

Reviewed: Dec. 24, 2011

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 19, 2011

I've made this twice since Thanksgiving! First batch I thought it was too watery with juice so on the second batch I drained the sugar syrup after soaking the mixture over night and it came out perfect! I saved the syrup to use as a ice cream topping and used in my cranberry cookies. It was delish. Thank you for posting! :o)

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Reviewer:

weetame

Reviewed: Dec. 14, 2011

A similar version has been in my family for 50 years! We omit the marshmallows and add 1 cup finely chopped pecans. We always serve it frozen and it's always a hit.

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Reviewer:

crawwilk

Reviewed: Jan. 10, 2011

First time I've made this - My whole family loved it. I came home and my husband had eaten ALL the leftover of this salad. This is a KEEPER

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Reviewer:

Joy

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Dec. 18, 2010

Amazing! I've never done anything with fresh cranberries before but this was totally easy and worth it! I dumped the cranberries in my HealthMaster and whipping cream in my stand mixer and perfection! Thank you for this recipe!

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Reviewer:

LaurenW

Reviewed: Dec. 28, 2009

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.

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Reviewer:

Tammy Lynn

Cooking Level: Intermediate

Reviewed: Dec. 14, 2009

My mom always made this, as do I. It's tradition on Thanksgiving. Cool whip makes it much easier, and we don't use as much sugar. All a personal preference.

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