The best Cranberry Salad! It’s sweet and tart from the fresh cranberries mixed with crushed pineapple and mini marshmallows as well as creamy from the whipping cream. The pomegranate seeds garnished on top gives it a little crunch and juiciness. It’s heavenly!
Cranberry is my new obsession! I am loving trying new things. First kale, now cranberry! Kind of embarassing but all I really knew of cranberry growing up was on Thanksgiving when my dad would open up a can of cranberry sauce for a side-dish. I thought it was so weird! Years ago my husband and I became big fans of cranberry juice but believe it or not the first time I ever bought or cooked/baked with the actual cranberry fruit was only last week! Took me long enough! And boy am I glad I gave it a try. I am now in love with cranberry and am so excited to share this delectable salad with you.
This recipe comes from my favorite TV chef, Kelsey Nixon. I love Kelsey! I have been her fan from the beginning (even before Food Network Star) and love watching her on The Cooking Channel. I came across this recipe and it had 5 stars, looked amazing so I gave it a try!
This cranberry salad is something special! It’s simple to make and seriously really fun, and of course tastes amazing! This salad would be fabulous to serve this Thanksgiving or Christmas. It can be made ahead of time. I had some of this a few days after making it and it was still so good. Not only does this salad taste fantastic, it is very pretty! I love the pomegranates that garnish the top.
2nd step, mix in crushed pineapple and marshmallows.
3rd step, whip up the heavy whipping cream, add a little powdered sugar and vanilla and gently mix together with the cranberry mixture. Press the cranberry salad into an 8×8 dish and chill in the fridge or freezer.
The last step is the best! Garnish the top of the cranberry salad with pomegranate seeds. Such a pretty fruit!
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- 1, (10 oz.) bag fresh whole cranberries (about 3 cups)
- ¾ cup sugar
- 2 cups miniature marshmallows
- 1, (20 oz.) can crushed pineapple, drained
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pomegranate seeds
- Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
- Drain any accumulated juices from the cranberries and reserve for another use, and then mix in the marshmallows and drained pineapple. Set aside.
- Whip the heavy cream in a large mixing bowl (using a stand mixer with the whisk attachment or hand held mixer) until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, about 3 to 5 minutes. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
- Refrigerate or freeze for about 2 hours. Right before serving, top with the pomegranate seeds.
Very slight adapted from Kelsey Nixon- Cooking Channel
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