Julie's Frozen Cranberry Salad
Brighten up your holiday table with Julie's Frozen Cranberry Salad, a festive blend of tangy, sweet, and creamy flavors that’s as beautiful as it is delicious. This no-cook recipe combines finely chopped fresh cranberries, juicy crushed pineapple, fluffy miniature marshmallows, and crunchy pecans or walnuts, all folded into irresistibly smooth whipped cream sweetened with powdered sugar and a hint of vanilla. Perfectly balanced and delightfully refreshing, this make-ahead dessert freezes into a sliceable, luscious treat, making it ideal for effortless holiday entertaining. Serve it as a vibrant side dish or an elegant dessert. With its quick prep time and captivating presentation, this frozen cranberry delight is sure to be a show-stopper at your next gathering.
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Ingredients
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 1 cup Crushed pineapple (drained)
- 1 cup Miniature marshmallows
- 0.5 cup Pecans or walnuts (chopped)
- 1.5 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Directions
Step 1
Rinse and thoroughly dry the fresh cranberries. Pulse them in a food processor for about 30 seconds or until they are finely chopped.
Step 2
In a large mixing bowl, combine the finely chopped cranberries with the granulated sugar. Stir well to coat the cranberries evenly with sugar. Cover the bowl and refrigerate for at least 2 hours or overnight to macerate.
Step 3
Drain the excess liquid from the macerated cranberries. Add the drained crushed pineapple, miniature marshmallows, and chopped nuts to the bowl. Stir to combine.
Step 4
In a separate bowl, whip the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until the cream reaches stiff peaks.
Step 5
Gently fold the whipped cream into the cranberry mixture until fully incorporated.
Step 6
Line a loaf pan or individual muffin tins with plastic wrap to make removal easier, or use a freezer-safe decorative dish. Pour the cranberry mixture into the prepared pan or dish and spread it evenly.
Step 7
Cover with plastic wrap and freeze for at least 4 hours, or until solid.
Step 8
Before serving, remove the salad from the freezer and let it rest at room temperature for 5-10 minutes to slightly soften. Slice and serve on chilled plates.
Nutrition Facts
| Serving size | (1350.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2944.6 |
| Total Fat 157.6g | 0% |
| Saturated Fat 75.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 360mg | 0% |
| Sodium 171.0mg | 0% |
| Total Carbohydrate 363.1g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 307.3g | |
| Protein 7.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.9mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 819.6mg | 0% |
Source of Calories