Cranberry Salad

Cranberry Salad

15 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    3 h 20 m
Doris
Recipe by  Doris

“This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too! ”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
  2. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

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Reviews (15)

Rate This Recipe
Sarah Jo
21

Sarah Jo

I've been making this cranberry salad for years. I run the cranberries and the sugar through my food processor for a coarse chop and let it sit for a few hours. I then combine it with the rest of the ingredients. Only things I do different is use chopped and peeled Granny Smith apples and use sour cream mixed with vanilla instead of yogurt. This is good with the French Vanilla Cool Whip, if you can find it.

maryscookin
13

maryscookin

This is a pretty salad to add to the Christmas dinner table. I made it exactly as written and I wouldn't change a thing. My cranberries were from the freezer and I chopped them with my Pampered Chef food chopper while they were still frozen--worked really well! We ate up the leftover salad today; still good, but is best on the day it is made. You can mix up the cranberries and sugar and refrigerate overnight, if desired, then add remaining ingredients just before serving. This one's a keeper!

slfortson
8

slfortson

This dish was easy to make, pretty, and people enjoyed it. I wouldn't change a thing. My sister commented that it "tastes exactly how I would expect it to taste", if that makes any sense. :) I had never made anything with fresh cranberries before, and I was hoping it wouldn't taste too bitter or sour, so I was pleasantly surprised.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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