Cranberry Salad IV

Cranberry Salad IV

34 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    3 h 5 m
Recipe by  Lenna

“My mother-in-law was making this salad when I got married 48 years ago. It has always been on our holiday table.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a small bowl, combine the ground cranberries and sugar. Set mixture aside for at least 3 hours.
  2. In a large bowl, whip cream and stir in quartered marshmallows. Set aside for 3 hours.
  3. After 3 hours fold the berry mixture into the whipped cream. Then fold in the crushed pineapple. Let set for several hours or overnight for flavors to blend.

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Reviews (34)

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Shannon McLane

Shannon McLane

This is a recipe that my grandmother has made for 40+ years. Here are some helpful hints to make it even better. Start in the morning of the day before you want to serve. Crush the cranberries and mix with 1 1/2 cups sugar (my grandmother uses 2!! which is a bit much so I use 1 1/2) Mix together and let it rest all day. Drain the juice out at the end of the day and put it back in the fridge. Day of: Drain again, add marshmallows, a big can of crushed pineapple, and 2 cups red seedless grapes, halved. Then right before you want to serve whip the cream and add 1 cup whipped cream to the salad!! This makes it aaaaaaa-mazing!!



My Women's Club made this to serve at a luncheon given for a Holiday House Tour. We made the following changes in the recipe to save a little work and expense, and found that the result did not suffer at all. We used 1 10 oz. bag mini marshmellows per recipe and 4 c. coolwhip instead of whipped cream. The recipe doubles, or triples well. We used a 1/2 c. scoop to serve and the salad kept its shape nicely.



I've never had raw cranberries and was skeptical but this recipe is very yummy tasting. Everyone really enjoyed it at Thanksgiving last year and it's been requested for this year as well. Very tart and sweet at the same time. I'll make this any day instead of boring jello salad.

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Amount Per Serving (12 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 38 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Salad I


next recipe:

Lydia's Cranberry Salad