Cranberry Salad
Sweet, tart, and perfect for serving at your next holiday dinner! This dish can double as a side dish or dessert.
Servings 12
Calories 168kcal
Ingredients
- 12 ounces fresh cranberries
- ¾ cup sugar
- 1 medium tart apple chopped
- 8 ounces canned crushed pineapple
- 1 cup mini marshmallows
- ½ cup chopped pecans
- 8 ounces whipped topping
Instructions
- Add the cranberries to a food processor or blender and process until finely chopped.
- Add the cranberries to a large glass mixing bowl along with the sugar. Toss to coat.
- Cover the bowl and refrigerate for 2 hours.
- Add the apple, pineapple, marshmallows, pecans, and whipped topping to the bowl with the cranberries and stir well to combine.
- Serve immediately or store in the refrigerator, tightly covered, for up to 3 days.
Video
Notes
We use whipped topping, such as Cool Whip, for this recipe and it lasts for 3-4 days, though it does get a bit watery as it sets. If using homemade whipped cream, it will likely be best served fresh.
If you don't have a food processor, you can finely chop the cranberries by hand.
Nutrition
Serving: 1 | Calories: 168kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 101mg | Fiber: 2g | Sugar: 25g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg