Cranberry And Marshmallow Salad Recipes

CREAMY CRANBERRY SALAD

One of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. -Alexandra Lypecky, Dearborn, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

Creamy Cranberry Salad image

Steps:

In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Nutrition Facts : Calories 200 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 32mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

CRANBERRY FLUFF

Delicious, quick, and easy fruit salad! Good for the winter; not many summer-fruits.

Provided by Doty

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

Cranberry Fluff image

Steps:

Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 45 g, Cholesterol 20.4 mg, Fat 10.4 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 103 mg, Sugar 35.7 g

Ingredients

3 cups miniature marshmallows
2 cups ground cranberries
¾ cup white sugar
2 cups diced apple
½ cup seedless grapes, halved
½ cup chopped walnuts
¼ teaspoon salt
½ cup heavy whipping cream

CRANBERRY SALAD I

This is my absolute favorite holiday recipe. Even people that don't like cranberries can't get enough of this! It's even great frozen.

Provided by Micki Stout

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 12h15m

Yield 9

Number Of Ingredients 6

Cranberry Salad I image

Steps:

Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

Nutrition Facts : Calories 493.1 calories, Carbohydrate 62 g, Cholesterol 72.5 mg, Fat 28.5 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 39.6 mg, Sugar 47.3 g

Ingredients

2 (12 ounce) packages fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 pint heavy whipping cream
7 ounces miniature marshmallows

CRANBERRY SALAD WITH MARSHMALLOWS

I'll bet this recipe is over 75 years old! My husband's Grandma made this every year for the holidays. Now his Aunt does, she even grinds her own cranberries in her mother's old fashion grinder. I think that is too much work but knock your socks off if you have one! Call me lazy, but I use a food processor. You will need to begin the prep process the 2 nights before. This is very sweet, personally, I am not crazy about the marshmallows, but they are pretty.

Provided by Chicagoland Chef du

Categories Gelatin

Time P2DT40m

Yield 12 serving(s)

Number Of Ingredients 10

Cranberry Salad With Marshmallows image

Steps:

Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
The following day:.
Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set.
In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine.
Prepare celery, apples, pecans. Add to above mixture.
Once gelatin is moderately jelled, add to all the other ingredients and combine well.
Pour into your favorite serving bowl.
Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl.
Best if prepared 2 days in advance.

Ingredients

16 ounces cranberries, frozen in the bag
1 medium orange, peeled, can add zest of 1/2 orange for more zip
1 cup granulated sugar
1 cup pineapple bits, drained well
1 cup celery, diced
1 cup apple, any, cored, diced, with peels
1 cup pecans, chopped
1 cup small marshmallow, snipped in half
3 ounces lemon gelatin
1 cup water, boiling