When I think Thanksgiving this best creamy cranberry salad recipe is one of the first things that comes to mind. In fact, my family loves it so much it also makes an appearance at our Christmas Eve dinner.
One of the things that sets this recipe apart is that it uses fresh cranberries. No canned cranberries allowed here. 😉
I like to stock up on cranberry discounts after Thanksgiving is over and store several bags in the freezer to last through the year. They are perfect for this salad, muffins, and any other fresh cranberry recipes.
This particular recipe came from my grandma. It was one of the ones that my continued to make and now so do my siblings and I. Recipes that hold special memories are the best kind. Add this cranberry salad recipe to your Thanksgiving or Christmas dinner (or really, just meal) and it will be the dish you are always asked to make.
Ground cranberries and sugar mixed together.
What are the other components of this dish besides good old cranberries?
- Crushed pineapple
- Heavy cream, whipped
That’s it! See how easy it is?
You can also make this dish the day before. The marshmallows absorb any liquid and turn into this delightfully light and airy bite.
Cooking for a crowd, be sure and double this recipe! Besides, you will want leftovers too.
Let’s talk sugar for a minute.
This recipe calls for 1 cup. I never make it with the full cup. Not even when making it for company. To me, what’s the point of cranberries if you aren’t going to have a little tart. Your first time making it, try with 3/4 of a cup and see what you think. If you think it’s too tart, you can always add more. (But I don’t think you’ll need too – the pineapple and marshmallows add sweetness as well.)
When I made this cranberry salad recipe for these pictures, I used just 1/3 cup of sugar and a sprinkle of stevia. It’s a little tart, but still good! Disclaimer: I would not recommend starting with that small of amount of sugar your first time making it!
The Best Creamy Cranberry Salad Recipe
- 10 ounce bag of cranberries
- 1 cup sugar
- 20 can of crushed pineapple, well drained
- 1½ -2 cups mini marshmallows
- 1 cup heavy cream
- Using a food processor or blender, grind the bag of cranberries. Pulse button works well. I like them to to be ground but with some large pieces mixed in.
- Drain the can of crushed pineapple very well. It yields approximately 1⅓ cups after drained.
- Add the drained pineapple and sugar to the cranberries and mix well. Stir in the marshmallows.
- Whip the heavy cream until medium to stiff peaks form. Fold whipped cream into the cranberry mixture.
- Refrigerate until serving (at least several hours or up to a day early).