There is nothing on my Thanksgiving menu that my children love more than this Cranberry Salad. Let's face it, I LOVE it as well; nearly as much as natively constructed stuffing and sweet potato dish.
Did your Grandma ever make this Cranberry Salad for Thanksgiving? Or then again perhaps another family member? This is somewhat of an outdated formula that I furtively extremely love. I in some cases imagine I'm unreasonably useful for the cushion marshmallow "servings of mixed greens," however I totally love them. It resembles eating treat during your feast, however it's adequate!
We warmly allude to this serving of mixed greens as "cranberry cushion". I companion made the formula years prior from here and it's been a family most loved from that point forward!
- 12 ounce package fresh cranberries
- 1 cup granulated sugar
- 8 ounce can crushed pineapple , undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
- Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
- Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
- In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
- Cover and refrigerate for several hours or overnight.
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