Cranberry Salad Recipe with Marshmallows and Whipped Cream always turns those who think they hate cranberries into lovers of this tart berry. It is always one of my favorite Thanksgiving side dishes and always the first one gone. I love how easy it is to make this cranberry fluff recipe and that I can make it a day ahead of time.
When most people talk about cranberries at Thanksgiving, you often think about that gelatinous sludge that comes out of can. That is the only form cranberries took at my holiday meal growing up. When I married into the Jones clan and attended the first Jones family Thanksgiving, I was offered this amazing version of cranberries that I never knew existed!
Now, I know some of you will scoff at the term “salad” when it comes to this recipe, just like I scoff at those Snickers “salads” I see all over Pinterest. I don’t eat this amazing, fluffy creation except at Thanksgiving and Christmas, when all balanced eating gets tossed out the window around here. I don’t know how many calories are in a serving, and I honestly don’t care. These two days a year, I just eat what is delicious and never feel guilty.
My favorite aspect of making this cranberry salad recipe is that not only can you make it the day before, but it actually tastes better on day two. The marshmallows soften a bit more and is just perfection. For me, I try to prep everything but the turkey and mashed potatoes in the days before Thanksgiving.
Check out this short 1 minute video and see how easy this recipe is to make! As you can see, all you need are a couple bowls and a hand mixer. If you need a recipe that your kids can take care of, this is it!
Looking for a killer homemade cranberry sauce for Thanksgiving dinner? This one is super fast and uses fresh oranges for the perfect flavor profile with that slice of turkey!
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PinDescription
Cranberry Marshmallow Salad is one of favorite Thanksgiving side dishes!
Ingredients
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1 1b bag of miniature marshmallows
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1 pint whipping cream, whipped
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1 C ground cranberries
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3/4 C sugar
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1 can crushed pineapple, drained
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chopped pecans
Instructions
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In a large bowl, mix together the marshmallows and whipped cream. Cover and refrigerate for 2 hours.
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In a small bowl, mix together the cranberries and sugar. Cover and refrigerate for 2 hours.
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Mix the two mixtures together and add the pineapple and pecans. Best if the whole salad can sit in the refrigerator overnight before serving.
YUM! This is my VERY favorite! I might make some this week 🙂
Also, is it really sad that I just have ONE child and I constantly feel that I just can’t “get stuff done”, ugh! I think that is a motivation issue… haha!
Good luck with that holidays and the WEATHER-brrr!!!
I just found your blog and I love it! How do you find the time to do all that you do? I am a big fan of salads with marshmallows and I want to try this one. Thanks for this blog!
I realize this may be a foolish question….but how do you grind cranberries?
Ginny- you can use a nut grinder or a food processor or just a knife!
What size can of pineapple do you use? Also approximately how much of the bag of cranberries makes a cup ground up?
Hi there Deb! I use a 20 ounce can, well drained. To make 1 C of ground cranberries, you need a bit less than half of a bag. Enjoy the recipe!
Mrs. Smith’s class thinks this looks really yummy! Learning how to follow directions using recipes 🙂 Thanks for sharing- Micah’s mom
Thank you Mrs Smith’s class 🙂 Glad I could help out. Now ask Micah if she actually LIKES this recipe…..