Make Ahead Cranberry Salad
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If you are still in need of a last-minute side for Thanksgiving dinner, then you are in luck. I have the perfect recipe for you today! The great thing about this Make Ahead Cranberry Salad is it can be made a day ahead. This is also known as cranberry fluff salad.
This easy recipe only needs 6 ingredients, the main one being fresh cranberries. They are the star of this salad! It is an awesome way to incorporate that seasonal berry as another side dish to your meal besides the traditional cranberry sauce.
Also, this salad uses walnuts. However, if you are seriously opposed to them or have guests who are, it would totally be fine to leave them out. It makes plenty, too. It serves about 20 people. I absolutely love this fruit salad and will be making it for my Thanksgiving! I love the beautiful purply pink color it turns into. Keep this recipe to serve for Christmas dinner, too.
Ingredients to Make Make-Ahead Cranberry Salad Recipe
- FRESH CRANBERRIES
- SUGAR
- CRUSHED CANNED PINEAPPLE
- WHIPPING CREAM
- MINIATURE MARSHMALLOWS
- WALNUTS (OPTIONAL)
Instructions to Make Make Ahead Cranberry Salad
To prepare this festive make-ahead cranberry salad, start by coarsely chopping fresh cranberries in a food processor. Transfer the chopped cranberries to a large bowl, add sugar and a can of crushed pineapple (including the juice), and stir well. Cover the bowl and refrigerate for an hour, stirring halfway through to ensure the flavors blend well.
After an hour, whip the heavy cream until it reaches almost stiff peaks. Add marshmallows to the cranberry-pineapple mixture, stirring until well combined, and then gently fold in the whipped cream. Return the bowl to the refrigerator and let the salad chill for at least 4 hours or overnight for best results. Just before serving, fold in the walnuts for an added crunch. This recipe serves approximately 20 people, making it perfect for holiday gatherings!
Frequently Asked Questions
Can I use canned cranberries instead of fresh?
Fresh cranberries are recommended for the best texture and flavor. Canned cranberry sauce may make the salad too soft and overly sweet, and it won’t provide the same texture. However, if you only have canned cranberries, you could try using whole-berry cranberry sauce and reduce the added sugar.
Can I use pre-made whipped topping instead of whipping cream?
Yes, you can substitute an equal amount of whipped topping (like Cool Whip) for the whipped cream. Keep in mind, though, that fresh whipped cream gives a richer and creamier texture, while whipped topping will add more sweetness.
Can I leave out the marshmallows or use a substitute?
If you prefer, you can leave out the marshmallows, but they do add a light, sweet texture to the salad. You could try using mini fruit-flavored marshmallows for a slight twist, or skip them if you’d rather have a less sweet version.
Can I use a different type of nut instead of walnuts?
Yes, pecans or almonds work well as a substitute if you prefer or don’t have walnuts on hand. Just add them right before serving to keep them crunchy.
What if I don’t have a food processor to chop the cranberries?
You can chop the cranberries by hand with a sharp knife or use a blender on pulse mode. Just be careful not to over-process, as you want a coarse chop, not a puree.
How long does this cranberry salad keep in the fridge?
The salad will keep for up to 3 days in the fridge. After that, the whipped cream may start to separate slightly. If making ahead, wait to fold in the nuts until right before serving to maintain their crunch.
Can I use coconut instead of marshmallows?
Shredded coconut can be a tasty substitute for marshmallows if you prefer. It will add a different flavor profile but still provide some texture and sweetness.
FOR MORE RECIPES LIKE THIS, TRY:
- Apple Cranberry Fruit Salad
- Quick and Easy Cranberry Cheese Spread
- Cranberry Jello Salad
- No Bake Cranberry Orange Cheesecakes
Make Ahead Cranberry Salad
Real Mom Kitchen
Ingredients
- 12 oz bag fresh cranberries
- 1 cup sugar
- 8 oz can crushed pineapple
- 1 pint or 2 cups whipping cream
- 2 cups mini marshmallows
- ½ cup chopped walnuts
Instructions
- In a food processor, add cranberries and pulse until coarsely chopped.
- In a large bowl, add chopped cranberries, sugar, and crushed pineapple. You use juice and all with the pineapple. Mix together and let sit in the fridge for 1 hour. About halfway through refrigeration time. Take it out and give it a good stir.
- Once the cranberry mixture has sat in the fridge for 1 hour, whip the whipping cream until almost to stiff peaks.
- Add the marshmallow mixture to the cranberry mixture and stir to combine. Then fold in the whipped cream.
- Place mixture back in the fridge and refrigerate for at least 4 hours or overnight. When ready to serve, fold in walnuts. Serves 20.
Nutrition
Recipe adapted from Good Dinner Mom.
