Cranberry Salad
Try this Cranberry Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups granulated sugar
- 4 cups mini marshmallows
- 1 pint heavy cream
- juice of 1/2 lime
- 1 12- ounce package fresh or frozen and thawed cranberries finely chopped
- 1 8- ounce can crushed pineapple
- 1/2 cup roughly chopped walnuts (i used diamond of califor
- Carbohydrate 62.2397166662023 g
- Cholesterol 42.1216666438646 mg
- Fat 13.1613249938418 g
- Fiber 0.0820000012218952 g
- Protein 2.35340833299213 g
- Saturated Fat 7.91823582949993 g
- Serving Size 1 1 Serving (125g)
- Sodium 90.306666660342 mg
- Sugar 62.1577166649804 g
- Trans Fat 1.0572441663491 g
- Calories 362 calories
Combine chopped cranberries, sugar, pineapple (including juice), lime juice, and walnuts in a bowl and stir. Cover and chill for at least one hour. (or up to overnight)Add heavy cream to a large bowl. Whip with an electric mixer (you can do it by hand but it will take much longer) until stiff peaks form. Stir in marshmallows. Stir in cranberry mixture. Cover and chill for 4 hours or up to overnight. Serve cold.
