Delicious Food for the Soul

Cranberry Marshmallow Salad

Cranberry Marshmallow Salad

Cranberry Marshmallow Salad Dish Up Delish
Cranberry Marshmallow Salad. Chock full of fresh cranberries, fresh apples, pineapple, marshmallows, and heavy whipping cream. Oh yeah, and some extra sugar, because there isn’t enough “naturally occurring.” This was my most favorite side dish at Thanksgiving when I was a kid. I probably aet half the bowl by myself. Then I grew up and realized my true favorite dish is sweet potatoes.
Nevertheless, this salad is amazing. Really, it should be a dessert. But it’s Thanksgiving, so side dishes become desserts, and desserts become pie. You could even loosely consider it “fruit.” Between this salad and the sweet potatoes, you’ll get both your fruits and veggies on Thanksgiving day! Plus maybe a heart attack or sugar coma…but who’s worried about that?
The key to this recipe is that it has to sit overnight, so plan accordingly. If you forget, never fear, it’s okay to sit for just a few hours. Try to aim for at least 6-8 hours. Those marshmallows need to absorb all the delicious juices and soften up. The other key to this recipe is to let the cranberries sit in the sugar long enough that they become juicy. Refer to exhibit A:
Cranberry Salad Collage no watermark
While the cranberries are soaking up sugar, grate the apples, drain the pineapple and mix them together. By that time the berries should be juicy. Mix everything together with the marshmallows. Whip your cream, please don’t substitute cool whip, and fold it in. Cover, refrigerate, and go to bed. Just before serving, whip that second cup of cream (because one is definitely not enough, ha!), and fold it in. Serve your guests and watch their jaws drop and the bowl empty quickly. Happy Thanksgiving!
Cranberry Marshmallow Salad 1a Dish Up Delish

Cranberry Marshmallow Salad
Prep time
Cook time
Total time
Sweet and tangy cranberry salad with marshmallows, fresh apples, and pineapple.
Karissa Dodds:
Recipe type: Fruit Salad
Serves: 12 cups
  • 1, 12-16 oz. bag cranberries, rinsed and chopped in a food processer
  • 2 cups grated apples (about 2 medium apples)
  • 1, 20 oz. can crushed pineapple, drained
  • 1, 10.5 oz. bag mini marshmallows
  • 1 cup sugar
  • 2 cups heavy whipping cream, separated and whipped
  1. Pulse cranberries in blender or food processor until finely chopped.
  2. Combine cranberries and sugar in a large bowl.
  3. Let sit for about 10-15 minutes, or until juicy.
  4. Meanwhile, grate the apples (peel on or off, doesn't matter) and drain the pineapple. Mix apples with pineapple.
  5. Add fruit to cranberries, stir to combine. Add marshmallows. Stir to combine.
  6. Whip ONE cup of whipping cream, gently fold into salad. Cover and place in refrigerator overnight, or at least 6-8 hours.
  7. Just before serving, whip ONE cup of whipping cream. Gently fold into salad and serve.


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