Cranberry Whip

Cranberry Whip

"Tart at first bite, but then you can't get enough! Wonderfully festive. Great way to use fresh cranberries. Sort of like a waldorf salad but better!"
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Ingredients

8 h 30 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
  2. Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.

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Reviews

Read all reviews 10
  1. 16 Ratings

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Most helpful positive review

I can't say enough about this. Boy is it good. My twelve-year-old helped make most of this and she wants to take all the credit!

Most helpful critical review

I tried serving this as a side dish, but its really too sweet. It would make a nice desert to supplement your regular holiday pies. I don't think I'll be making it again, but it was very good.

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I can't say enough about this. Boy is it good. My twelve-year-old helped make most of this and she wants to take all the credit!

I thought this was a great side dish. I used Cool Whip as well and it was perfect. We loved it!

Easy and delicious. I used Cool Whip and it was just fine. Add chopped roasted pecans to make it even better. But don't skimp on the sugar or you might pucker too much.

I tried serving this as a side dish, but its really too sweet. It would make a nice desert to supplement your regular holiday pies. I don't think I'll be making it again, but it was very good.

I haven't tried this variation, but I've been making it for 40 years with (a) no nuts, (b) no apples, and (c) raspberry jello (pre-chilled before mixing, and (d) drained crushed pineapple. I g...

I've been making this at Thanksgiving for years. I make it the day before, use cupcake tins (with liners) and freeze. Just pull out about an hour before the meal and it is defrosted enough to...

Made this for a pre-Thanksgiving pot luck for work. It was a hit! Sweet and tart, but not too much of either. It was super easy, too. I'll definitely make this again!

I did not like the taste of this dish at all.

good recipe. Thanks

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