Festive Cranberry Salad
Brighten up your holiday table with this Festive Cranberry Salad – a vibrant, sweet-tart dish that’s as stunning as it is delicious! Made with finely chopped fresh cranberries, sweetened and paired with juicy red grapes, crushed pineapple, and crunchy chopped pecans, this salad is a perfect blend of flavors and textures. The creamy topping, made from whipped cream and softened cream cheese with a hint of vanilla, adds a luscious, airy finish that takes this dish to the next level. Quick to prepare in just 20 minutes and requiring no cooking, this no-bake cranberry salad is perfect as a side dish or a light dessert to complement your festive feast. Whether it’s Thanksgiving, Christmas, or any special gathering, this cranberry salad is sure to impress with its vibrant colors and irresistible flavor. Serve it chilled, and watch it become the star of your holiday spread!
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 8 ounces crushed pineapple (drained)
- 1 cup red seedless grapes (halved)
- 1 cup pecans (chopped)
- 1 cup heavy whipping cream
- 4 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
Instructions
Rinse the fresh cranberries thoroughly and pulse them in a food processor until finely chopped. Do not over-process; the pieces should still have some texture.
Transfer the chopped cranberries into a mixing bowl and sprinkle them with the granulated sugar. Stir to combine well and let the mixture sit for 1 hour to macerate, stirring occasionally.
After 1 hour, drain any excess liquid from the cranberry-sugar mixture and transfer it to a large salad bowl.
Fold in the drained crushed pineapple, halved grapes, and chopped pecans into the cranberry mixture.
In a separate mixing bowl, beat the heavy whipping cream until soft peaks form. Set aside.
In another bowl, beat the cream cheese and vanilla extract together until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy topping.
Add the cream mixture to the cranberry salad and gently fold until all ingredients are evenly coated.
Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Serve chilled as a delightful side dish or dessert for your holiday feast.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 272.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1362 mg | 29% | |
*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.
