My daughter often asks me to make this pie as soon as rhubarb season arrives. The recipe yields a sizable 10-inch pie, but it is really simple to put together and consistently turns out well.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
- 1 (20 ounce) can crushed pineapple, with juice
- 2 cups white sugar
- ½ pint heavy whipping cream
- 1 cup chopped walnuts
- 2 cups miniature marshmallows
Instructions
- In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
- Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 29 mg |
| Sugars | 69 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made this recipe as listed and was pleasantly surprised. Not too sweet or tart. The flavor was very mild. Found the texture addictive. Paired well with ham.
yummy and easy
Very good! I did use Splenda in it as the submitter said you could do. Great dish because it’s not overly sweet and it had just the right combination of sweet and tangy from the cranberries!!!! Try it, you won’t be disappointed!
New Family Favorite! I added chopped white chocolate chips to the recipe also. I used canned WHOLE cranberry sauce (4 cans), letting the pineapple and cranberries drain overnight (used the remaining juices for my mimosas). So fast and simple, the taste was absolutely amazing!!!
I have been making this for years minus the nuts. Love it.
Now that I’ve made this again this year during the holiday season, it will become a must every year. It’s light and is wonderful without any changes. Family members request it now!
Never even finished making it; after letting stand overnight the cranberries were still hard and over the top tart. Didn’t even try to doctor them up by following rest of recipe.
Very good, followed recipe and was very pleased! Much better than canned cranberry sauce!
OMIT THE WALNUTS!!!!
My version is that I add 2 cups of red seedless grapes cut in half to this recipe. I also place the sugar and cranberries in a bowl in the fridge overnight…..drain crushed pineapple very well separately. I usually omit the nuts because of allergies with children since they usually devour this salad. In the summer I also make this recipe with fresh strawberries…it is a hit also!
This has become a must have for every Christmas dinner in our house. We love it without any changes or substitutes!
Great alternative to the typical cranberry sauce. My kids don’t usually eat cranberry sauce, but liked the marshmallows in this, so they did eat it. The only thing we didn’t like was the pieces of cranberry skin. They were a little tough and made the texture a little weird. I also only put in a few nuts, chopped not so little, so that my kids could pick them out if they wanted. I am glad that I tried this recipe.
liked the cranberry twist on an ambrosia salad; something different!
Very good!! Not too sweet and not too tart! I let the cranberries and pineapple drain in the fridge overnight and added 2/3 can of cherry pie filling that I had left over from another recipe, which made it a nice pink color. Tasty!
This was wonderful – so much better than jello-based salads! My store was out of cranberries, so I used 12 ounces of frozen mixed berries, and it turned out fantastic! Wonderful!! This will become a holiday staple at our house.
This was just “alright.” I added the full amount of sugar and even then it was too tart at the end. I don’t think I’ll make this again.
We ate the marshmallows out of it. I followed the recipe completely. Coconut might be better than marshmallows… who knows.. I was amazed at how much more juiced drained over night. That’s a good suggestion.
Turned out great. The drippings mixed with sprite were a wonderful treat. I cut back on the sugar and used cool whip.
I used only about a cup of sugar with my cranberries and it was sweet enough. I also added some halved red grapes and skipped the nuts (allergies). I think the crushed pineapple really adds to this recipe….it was very yummy and decadent!
This is the best cranberry salad recipe I have found anywhere. It has just the right amount of sweetness and tartness to make for a delicious side to any holiday dinner. It will definately be part of my holiday family dinners from here on out! This salad makes for a very festive presentation as well.
You have got to try this salad. It was perfect with our Thanksgiving meal! I added the drained juice to 2L of 7UP and got a great salad and a great punch!