The Best Cranberry Salad Recipe Ever
This bright, tangy, and nostalgic cranberry salad combines fresh fruit, whipped cream, and crunchy nuts for the ultimate holiday side or dessert. It’s a family favorite made with love in every bite.
Equipment
- Food processor
- Mixing Bowl
- Whisk
- Serving Dish
Ingredients
Main Ingredients
- 2 cups fresh cranberries
- 1 apple chopped
- 1 cup crushed pineapple drained
- 0.5 cup sugar or honey
- 1 package (3 oz) raspberry or strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 cup whipped topping or whipped cream
- 0.5 cup chopped walnuts or pecans
- mini marshmallows optional
- fresh mint or orange zest for garnish
Instructions
- Rinse cranberries and pulse them in a food processor until finely chopped but not mushy.
- In a large bowl, combine cranberries, apple, and pineapple. Stir in sugar (or honey) and let sit for 30 minutes.
- Dissolve gelatin in 1 cup boiling water, stirring until clear. Add cold water and let cool to room temperature.
- Pour cooled gelatin into the fruit mixture. Stir gently to combine.
- Transfer mixture to a serving dish or cups. Refrigerate for at least 3 hours until set.
- Before serving, fold in whipped topping and chopped nuts. Add mini marshmallows if using.
- Garnish with mint or orange zest. Chill 15–20 minutes more before serving.
Notes
This cranberry salad gets better the next day. For a dairy-free version, use coconut cream instead of whipped topping. Add nuts just before serving for the best crunch.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 5mgSodium: 60mgPotassium: 150mgFiber: 3gSugar: 23gVitamin A: 120IUVitamin C: 8mgCalcium: 30mgIron: 0.6mg
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