Creamy Cranberry Christmas Salad
Special occasion. That’s what this salad is screaming. If you can’t hear it, just take my word for it. I made it last year and have spent approximately 11 1/2 months waiting to share it with you. To me, it belongs to Christmas, but you really could make it anytime you can get your little hands on fresh cranberries.
I don’t generally use mini marshmallows in anything but the occasional rice krispie treat for the kids and was skeptical last year when I made this that I could justify the marshmallow-effect, but after making, loving and devouring, I’ve decided that once a year, mini marshmallows belong in my salad and on my table.
The entire combination – tart cranberries, sweet pineapple, marshmallows, a touch of cream cheese, and rich cream – is so amazing, it almost defies words. Make sure to plan ahead as the salad tastes worlds better after hanging out in the refrigerator for a while (at least 4 hours but up to 12 is even better) – the texture goes from ordinary to fluffy, creamy, fruity magnificence.
Beautiful, festive and delicious!
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Yield: Makes about 10 or so 1-cup servings
The salad may seem a bit liquidy when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.
Ingredients
- 12-ounce package fresh cranberries
- 1 cup sugar
- 8-ounce can crushed pineapple, undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese, softened
- 2 cups heavy whipping cream
Directions
- In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
- Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
- Stir in the marshmallows.
- In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
- Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.
Recipe Source: adapted from Sally at Good Dinner Mom (omitted the nuts, added cream cheese for texture and to stabilize the whipped cream)
