Cranberry Salad
A fluffy and creamy cranberry salad full of delicious textures and flavors.
Equipment
Ingredients
- 12 Ounces Fresh Cranberries or frozen
- 1 Cup Water
- ⅔ Cup Granulated Sugar
- 1 Cup Heavy Whipping Cream
- 14 Ounces Unsweetened Crushed Pineapple 1 Can, drained
- 2 Cups Mini Marshmallows
- 1 Each Medium Apple peeled, cored and chopped
- 1 Cup Pecans
- 1 Pinch Salt
Instructions
- Add the cranberries, water and granulated sugar to a pot and bring to a boil. Turn down the heat and simmer for 10 minutes.12 Ounces Fresh Cranberries, 1 Cup Water, ⅔ Cup Granulated Sugar
- Remove from the heat and allow to cool and thicken.
- Add the cream to the bowl of a stand mixer and beat until stiff peaks have formed.1 Cup Heavy Whipping Cream
- To the cooled cranberries add the marshmallows, pecans, apples and drained pineapple. Stir well to mix.14 Ounces Unsweetened Crushed Pineapple, 2 Cups Mini Marshmallows, 1 Each Medium Apple, 1 Cup Pecans, 1 Pinch Salt
- Add to the mixing bowl with the whipped cream and fold in, gently.
- Serve with a little garnish of cranberries, marshmallows and pecans on top.
Notes
You can use fresh cranberries here, like I did, or use frozen.
Mix and prepare a few hours before you want to serve to give the flavors enough time to come together.
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Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 27mg | Sodium: 17mg | Fiber: 3g | Sugar: 27g
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