Southern Cranberry Salad
Indulge in the vibrant flavors of the South with this Southern Cranberry Salad, a festive and refreshing dish that's perfect for holiday gatherings or special occasions. This no-bake salad combines tart, finely chopped fresh cranberries with sweet crushed pineapple, fragrant orange zest, and a hint of orange juice for a bright citrusy twist. Chopped pecans add a delightful crunch, while miniature marshmallows and fluffy whipped topping lend a creamy, indulgent finish. Easy to prepare with just 20 minutes of prep time, this make-ahead recipe boasts a beautiful balance of sweet and tangy flavors that pairs wonderfully with roasted turkey or ham. Whether served as a side dish or a light dessert, this crowd-pleasing cranberry salad is a must-try for your next celebration.
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 8 ounces crushed pineapple (with juice)
- 1 cup orange juice
- 1 tablespoon orange zest
- 0.5 cup chopped pecans
- 1 cup marshmallows (miniature)
- 1 cup whipped topping
Instructions
Rinse the fresh cranberries thoroughly under cold water and discard any soft or damaged berries.
In a food processor, pulse the cranberries until they are finely chopped but not pureed. Transfer the chopped cranberries to a large mixing bowl.
Stir in the granulated sugar, ensuring the cranberries are thoroughly coated. Cover the bowl and allow the mixture to sit at room temperature for at least 1 hour. This will help macerate the cranberries, softening their tartness.
In a small saucepan over medium heat, combine the orange juice and orange zest. Heat for 3-5 minutes until fragrant, then remove from heat.
Add the crushed pineapple (including the juice) to the cranberry mixture, followed by the orange juice and zest. Stir until well incorporated.
Gently fold in the chopped pecans and miniature marshmallows. Mix until evenly distributed throughout the salad.
Just before serving, fold in the whipped topping to give the salad a light and creamy texture.
Transfer the salad to a serving bowl, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 294.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1217 mg | 26% | |
*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.
