Creamy retro cranberry salad is both sweet and tart, and full of nostalgic flavor.

Thanksgiving is coming up, and there is just something about Thanksgiving that makes me want to make retro favorites, like this creamy cranberry salad. I know what you are thinking…this is in fact one of those kinds of “salads”. They sure got away with calling a lot of things “salad”, jello “salad”…marshmallow “salad”…it’s all good. I’m okay with it, because delicious recipes like this retro cranberry salad is such a nice addition to all the delicious flavors of a classic Thanksgiving dinner. If you love making our favorite cranberry salsa this time of year, you’ll have to pick up an extra bag of cranberries, and make this cranberry salad this Thanksgiving.

Ingredients:

3 cups whole cranberries, fresh
¾ cup sugar
1 (20 oz. can) crushed pineapple, drained
2 cups miniature marshmallows
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups pomegranate seeds

How to Make Cranberry Salad:

In a food processor or a blender add the cranberries and blend (or process) until they are finely chopped and there are no large pieces.
Move the chopped cranberries to a bowl and add the sugar to the chopped cranberries. Stir to combine. Cover the bowl and move to the fridge to chill for at least 2 hours or overnight.
Drain off any excess juices from the cranberry sugar mixture and reserve these juices in a separate container.(if desired).
Add in the drained pineapple and marshmallows. Set aside.
In a stand mixer (or with a hand mixer) whip the heavy cream adding the powdered sugar and vanilla to sweeten the whipped cream. Whip until thickened soft peaks form. Fold the sweetened whipped cream into the cranberry mixture until combined well.
Refrigerate or freeze. When ready to serve, top with pomegranate seeds.

Variations:

Swap the whipped heavy cream for an 8oz. container of cool whip.
Top with extra pomegranate seeds.
Top with more mini marshmallows.
Add diced apples (apple skins removed) to the mixture.

Tips and Tricks:

Make ahead and freeze: We love this “salad” super cold from the freezer. Let it chill in the fridge while you prepare the rest of your meal and bring it out 30 minutes to an hour before serving.
Fold…don’t mix: when adding the whipped cream, it’s best to fold in the whipped cream to keep it light and fluffy.
Peel the pomegranate under water: the seeds fall to the bottom and the peelings will float to the top, while keeping your hands clean.
Eat or freeze on the same day it is made: this “salad” will deflate after hours in the fridge, we recommend eating or freezing it.
Don’t like peeling pomegranates? Buy the prepared container of pomegranate arils at the store.

How many cups in a 12oz. bag of cranberries:

There are three cups of cranberries in one 12oz. bag. Depending on the size of bag of cranberries you buy, you should have enough for this recipe, and if you are lucky enough to have extra, you can make our favorite cranberry salsa.

Cranberry Salad

We love this retro cranberry salad on Thanksgiving and during the holidays.

Course Side Dish

Cuisine American

Keyword cranberry salad

Author Kami | NoBiggie.net

Ingredients

3 cups whole cranberries fresh
3/4 cup sugar
1 20oz. can crushed pineapple drained
2 cups mini marshmallows
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups pomegranate arils

Instructions

In a food processor (or a blender) add the cranberries and blend (or process) until they are finely chopped and there are no large pieces.
Move the chopped cranberries to a bowl and add the sugar. Stir to combine. Cover the bowl and move to the fridge to chill for at least 2 hours or overnight.
Drain off any excess juices from the cranberry sugar mixture. You can reserve these juices in a separate container, if you desire.
Add in the drained crushed pineapple and marshmallows. Set aside.
In a stand mixer (or with a hand mixer) whip the heavy cream, adding in the powdered sugar and vanilla to sweeten the whipped cream. Whip until thickened, and soft peaks form. Fold the sweetened whipped cream into the cranberry mixture until combined.
Refrigerate or freeze. When ready to serve, top with pomegranate arils.

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What to serve this cranberry salad with?

More Thanksgiving Side Dishes that we love:

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