Cranberry Salad with Marshmallows
Brighten your holiday table with this delightful Cranberry Salad with Marshmallows, a refreshing twist on a classic dessert salad that perfectly balances tangy and sweet flavors. Featuring finely chopped, macerated fresh cranberries paired with juicy crushed pineapple, fluffy miniature marshmallows, and a luscious homemade whipped cream infused with a touch of vanilla, this no-cook recipe is as easy as it is irresistible. Optional chopped pecans add a delightful crunch, while the vibrant pink hue ensures it’s as visually stunning as it is delicious. Ready in just 20 minutes of prep (plus chill time), this festive side dish or dessert is perfect for Thanksgiving, Christmas gatherings, or any occasion that calls for a touch of retro charm. Serve it chilled for maximum flavor, and watch it disappear!
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 1 cup Crushed pineapple (canned, drained)
- 2 cups Miniature marshmallows
- 1 cup Whipping cream (or heavy cream)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans (chopped, optional)
Instructions
Rinse the fresh cranberries under cold water and pat them dry with a clean towel.
Using a food processor, pulse the cranberries until finely chopped but not pureed.
Transfer the chopped cranberries to a medium bowl and stir in the granulated sugar until well combined. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 2 hours or overnight. This will help macerate the cranberries and mellow their tartness.
Once the cranberries have finished macerating, drain off any excess juice and return the cranberries to the bowl.
Add the drained crushed pineapple and miniature marshmallows to the cranberries. Stir gently to evenly distribute.
In a separate mixing bowl, whip the whipping cream with a hand mixer or whisk until soft peaks form. Gradually add in the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Gently fold the whipped cream into the cranberry mixture until thoroughly combined. If using pecans, fold them in at this stage.
Cover the salad and chill in the refrigerator for at least 1 hour before serving, allowing the flavors to meld together.
Serve the cranberry salad cold in a decorative bowl or individual dessert cups. Garnish with additional chopped pecans if desired.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 398.6 g | 145% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 328.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
