Christmas Cranberry Salad

Christmas Cranberry Salad

50 Reviews 1 Pic
Recipe by  TIASUE

“This creamy cranberry salad can be served frozen as well as chilled.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Mix together the cranberries and sugar; cover and refrigerate overnight.
  2. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
  3. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

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Reviews (50)

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I thought this was delicious! I did take some of the suggestions in previous reviews to "tweak" this recipe just a tad. I cut the sugar down to 1 1/2cups, I added a tsp of vanilla to the whipping cream, and only used half of the marshmallows. I also put the cranberries and pineapple in a sieve and left it to sit for a while to get any excess juice out. I ended up with a great salad that was not at all "runny". I have already recommended this recipe to several people!

Sarah Jo

Sarah Jo

This is one of my favorite Christmas churck/"fluffy" salads--actually one of the first cold salads I made for my first family gathering with my husband's family. Having made this for many years, really only one cup of sugar is needed--two cups makes it way too sweet. For those who have issues making their own whipped cream (aka ME), you can substitute a tub of Cool Whip in it's place. This is also good with a large drained can of mandarin oranges, too.



Delicious! We made this for Thanksgiving dinner and it was a big hit with the adults. The kids were afraid to try it because it looked "crunchy" (pineapples), but we'll certainly make this recipe again.

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Amount Per Serving (6 total)

  • Calories
  • 771 cal
  • 39%
  • Fat
  • 18.5 g
  • 29%
  • Carbs
  • 156.6 g
  • 51%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet



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Creamy Cranberry Salad


next recipe:

Lydia's Cranberry Salad