Cranberry Salad Recipe

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Recipes, Soups and Salads

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Prep time

Cooking time

Total time

Servings

Ingredient:

  • Fresh Cranberries: 1 (12-ounce) package, washed and stems removed
  • 1 cup Granulated Sugar:
  • Crushed Pineapple: 1 cup, well-drained
  • Miniature Marshmallows: 1 cup
  • Chopped Walnuts or Pecans: 1 cup
  • Whipped Cream or Whipped Topping: 1 cup
  • Optional: Grated zest of 1 orange (for added zest)

Ingredient Notes:

  • For a lighter version, consider using sugar-free or reduced-sugar marshmallows and whipped topping.

Instructions:

  1. Cranberry Preparation:
    • Thoroughly wash the cranberries and remove any stems.
    • Finely chop the cranberries using a food processor for consistency, or manually with a knife for a more rustic texture.
  2. Mixing Magic:
    • In a large mixing bowl, add the granulated sugar to the chopped cranberries, making sure they are well coated.
    • Mix in the drained crushed pineapple, miniature marshmallows, and chopped nuts until evenly combined.
    • If using, stir in the grated zest of an orange for a citrusy note.
  3. Whipped Cream Integration:
    • Gently fold the whipped cream or whipped topping into the cranberry mixture until just combined. Avoid overmixing to maintain the lightness of the whipped cream.
  4. Chill and Present:
    • Cover the bowl with plastic wrap, or place the mixture into a serving dish.
    • Refrigerate for at least 2-3 hours before serving to allow the flavors to integrate and the salad to become thoroughly chilled.
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