Cranberry Salad (without Cool Whip)
A lightly sweetened cranberry salad with pineapple, apples, marshmallows, homemade whipped cream, and walnuts. Prepare the fruit mixture the night before and finish just before serving.
Servings: 10 Cups
Calories: 200kcal
Equipment
- Stand mixer with whisk attachment or electric hand mixer
- Fine-mesh strainer
- Large mixing bowl
- Rubber Spatula
Ingredients
- 12 ounces frozen whole cranberries thawed out, about 3 cups
- 20 oz. can crushed pineapple
- 2 cups mini marshmallows
- 1 apple cored and chopped into ½-inch pieces
- ⅔ cup granulated sugar
- Pinch of salt
- 2 cups heavy whipping cream cold
- ¼ cup chopped walnuts
- ½ cup powdered sugar optional, for a sweeter salad
Instructions
- Drain the crushed pineapple well in a fine-mesh strainer so excess juice doesn’t thin the salad. Add to a large mixing bowl with the thawed whole cranberries, mini marshmallows, chopped apple, granulated sugar, and salt. Stir to coat evenly.
- Cover and refrigerate overnight to give the sugar time to dissolve and the flavors time to come together. Leave the cream and walnuts out until just before serving.
- When ready to serve, beat the cold heavy whipping cream using a stand mixer with a whisk attachment or an electric hand mixer. For a sweeter salad, add the optional ½ cup powdered sugar before beating. Beat until stiff peaks form, about 5 minutes depending on your mixer. Stop when the peaks stand upright as you lift the whisk.
- Stir the chilled fruit mixture, then gently fold in the whipped cream and chopped walnuts until combined. Serve immediately. Cover and refrigerate leftovers; enjoy within 1–2 days for the best texture.
Nutrition
Serving: 0.5cup | Calories: 200kcal