"This is my absolute favorite holiday recipe. Even people that don't like cranberries can't get enough of this! It's even great frozen." — Micki Stout
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2 (12 ounce) packages
1 (20 ounce) can
crushed pineapple, drained
heavy whipping cream
I made this using pineapple tidbits drained, 2 cups of red seedless grapes, halved, and l large red delicious apple, peeled and cut into chunks. This is really a wonderful 'salad' and is so pretty for the holiday meals. I took this to a Church supper and people raved...
This was not one we cared for. The kids refused to more than taste it. I was the only one who ate any of it but it was mainly just so it would go to waste. I only made a half batch. I really liked the marshmallows in it, but it is a salad that sould be eaten soon after preparation. Doesn't stay well in the fridge. Thanks anyway,
this is a great recipe. My mother made this but there was a little differece in it. I make it and add 2 small boxes of rasberry jello which is made seperate like on the box. When it is jelled and ready, mix with other ingredients and I don't put the marshmellows. The marshmellows can be add if you want them.
What a tasty holiday recipe! I cut the recipe in half based on other people's comments and it worked out perfectly. Half of the recipe fed a group of 12, but then this family isn't big on "fluff" salads either. Tastes and looks great!
I served ths with Christmas dinner and it was a hit with the women of the family. I modified the recipe a bit: substituted Splenda for sugar, omitted the nuts, and substituted Cool Whip Lite for the whipping cream.
This is a very good side dish, almost like a fluffy ambrosia (we've nicknamed it "Fluff de Cranberry"). Took it to Thanksgiving dinner and most people had it with dessert, so I wouldn't say it replaces cranberry sauce at the dinner table. It's a pretty pink color but the marshmallows make it more of a kid-friendly dish (not a bad thing). To make it a little more elegant, I might try eliminating them, adding more sugar, then serving in wine glasses with a mint sprig.
This salad rocks!!! Because my fiance doesn't like fruit, I haven't had an opportunity to make this until now. :-( I bought a bag of fresh cranberries a couple of weeks ago, intending to make my "ever-famous" homemade relish for Turkey Day. At 11 PM on Wednesday night (ikes!), I didn't have the energy to stand over a hot stove to watch cranberries "pop," but was still craving something cranberry-ish, so I decided to give this a try. I made a few modifications, basically because of what I had on hand and to accommodate my diabetic friend and mother-in-law "to be." I halved (most) everything, using only 1 (12 oz.) bag of cranberries, 1/2 c. sugar substitute, a entire 20 oz. can of UNSWEETENED crushed pineapple, 1/4 c. chopped walnuts, an 8 oz. tub of light Cool-whip and 2 c. marshmallows (which is equivalent to 7 oz. worth). I also added a chopped (unpeeled) Granny Smith apple for a little crunch. In order for this to turn out with excellent results, I do have a few tips. First, FREEZE, then THAW your cranberries. They will be plumper, juicier and the brightest, most beautiful popping red color! Also, if you decide to add an apple as I did, dip the cut pieces into your pineapple juice (rather than waste it). The acidity of the juice will prevent them from browning (exactly as lemon juice would). Thanks for sharing, Micki! This was a hit with everyone and will most definitely be a repeat in my kitchen. :)
This has been a holiday mainstay in my family for years and years. I don't particularly like cranberries in any form, however, this is really good. Our recipe does call for a chopped up apple or two. We always look forward to it at Turkey time!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Salad I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 256
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