This vintage holiday recipe is making a comeback. I didn’t grow up eating cranberry salad, we were more the canned jellied cranberry sauce type, but I had heard of it, and know it’s loved by many. Plus it’s an incredibly easy to make Thanksgiving or Christmas dessert. It’s also a great way to use up leftover cranberries after the holidays.
The cranberries are minced and mixed with sugar. The mixture needs to be refrigerated for at least an hour (up to overnight) to allow the sugar to absorbed before continuing with the recipe, and then for another hour before serving, so be sure to allow time.
If you don’t like pineapple, you don’t need to use it. You can use an equal amount of additional cranberries, or substitute strawberries. The pecans can also be left out if needed.
If you love this Fluffy Cranberry Salad recipe, here are some more holiday desserts you will love:
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Fluffy Cranberry Salad
- 12 ounces fresh or frozen cranberries
- 1 3/4 cups granulated white sugar
- 20 ounces crushed pineapple (or tidbits) drained
- 15 ounces miniature marshmallows
- 1 pound Cool Whip
- 1 cup pecans chopped
- Place cranberries into a food processor and pulse until finely minced but not pureed. Pour into a bowl and add sugar, mix well and place in the refrigerator overnight or at least one hour.
- In a large bowl, mix the cranberries, pineapple, and marshmallow.
- Fold in the cool whip and pecans.
- Refrigerate or freeze for 1 hour before serving.
- Serve with your favorite meal.
- May be stored in the refrigerator for 1 day or frozen for 1 month. To serve, remove from freezer and let thaw.