Cranberry Salad
Creamy Cranberry Salad with pineapple and apples is a holiday favorite! This pretty side dish is sweet and tart with the perfect amount of crunch.
Servings 12
Calories 261kcal
Ingredients
- 12 oz fresh cranberries or use thawed frozen cranberries
- 1 cup granulated sugar
- 1 cup pineapple juice reserved from can
- 20 oz can crushed pineapple drain the pineapple and reserving the juice
- 1 medium apple diced
- 8 oz cream cheese softened
- 8 oz cool whip
- 2 cups mini marshmallows
- ½ cup sugared cranberries optional
Instructions
- Drain the crushed pineapple, reserving the juice. Set the pineapple aside. Put cranberries, granulated sugar, reserved pineapple juice in a saucepan. Stir and cook over medium heat for 12-15 minutes, until the cranberries start to break down. Remove from heat and chill in the refrigerator or over a bowl of ice water.
- Stir in the crushed pineapple and diced apple.
- Beat the softened cream cheese until smooth. Stir in the cool whip. Add the chilled cranberry mixture and mini marshmallows. Stir to combine.
- Garnish with sugared cranberries, if desired.
Video
Notes
One: Make Ahead
You can make it ahead of time and store it in the refrigerator. It will separate some, so stir it before you serve it. Or you can leave the cranberry sauce, fruit, and cream cheese mixture separate until close to serving time.Two: Storage
Store cranberry salad in an airtight container in the refrigerator for 2-3 days.Nutrition
Serving: 1/2 cup | Calories: 261kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 171mg | Fiber: 2g | Sugar: 38g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 0.4mg
