The marinade of Dijon mustard, olive oil, and thyme elevates these kebabs from basic to exquisite!
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 40 |
| Yield: | 5 cups |
Ingredients
- 1 pound cranberries, chopped
- 1 cup white sugar
- 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
- 1 (10.5 ounce) package miniature marshmallows
- 1 cup chopped walnuts
- 1 (15 ounce) can crushed pineapple
Instructions
- Stir cranberries and sugar together in a bowl; refrigerate 8 hours to overnight.
- Stir whipped topping, pineapple, marshmallows, and walnuts into the cranberry mixture.
Reviews
At our house, this is called Cranberry Yum Yum! We have made it for years and is a staple for the holiday festivities. This is a very forgiving recipe, you can adjust almost any of the ingredients according to what you have on hand. This version has you let the cranberries, etc sit for a while. That’s a great option, but more often than not, we just put the whole thing together and set it on the table. It’s a quick & easy salad that everyone loves. You can decrease the sugar a little, but don’t go too low, you really need it for the cranberries. One last note, only use FRESH cranberries (not Craisins). Enjoy!
This stuff is so good!! I made mine without the nuts since I forgot to put them on my grocery list. I will definitely make this every Thanksgiving and Christmas. Delicious!!!
My friend gave me this recipe and I make it for every Thanksgiving and Christmas. It’s easy and delicious – and I don’t even like cranberries. It’s a wonderful alternative to traditional cranberry sauce and is more like a dessert, which is why I love it. I’m going to try making it a little differently based on another reviewer whose family got the recipe off the back of a package of cranberries. They let the cranberries sit for a couple of hours, then mix everything together and let it sit overnight. The leftovers have always been great, so mixing it all together the night before will save a step (and at least a few minutes) on the actual holiday, when I’m busy with the rest of the meal. This is a great recipe!
This recipe is older than me, and I’m 52! We first found it on the back of a cranberry package. My family has been making it for decades, but we don’t refrigerate only the sugar and cranberries overnight….we mix in the cranberries, marshmallows, and pineapple and let it set for about 2-3 hours, and then we fold in the fresh heavy whipping cream, freshly chopped pecans, and I like to use organic maple sugar – makes it even more rich tasting – and then place in refrigerator overnight before serving.
We love this recipe. Perfect addition to Thanksgiving!
My mom started serving this at Thanksgiving and Christmas as an alternative to the lime jello mold thing my grandmother used to make that no one liked. It’s delicious! The tang of the cranberries combined with the citrus pineapple and sweet whipped topping is delicious with turkey or ham. Always make the day before and just pop in the fridge until dinner time, and hope the kids haven’t been into it so there’s enough for everyone!
Very good; we’ve always had it at Thanksgiving and Christmas since I was a child