This recipe for cranberry fruit salad is similar to a taffy apple salad or a Waldorf salad. This cranberry salad is sweet and creamy; kids are said to love it, but adults really adore it!
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 10 |
Ingredients
- 1 (12 ounce) package fresh cranberries, finely chopped
- ½ cup white sugar
- 2 cups chopped apples
- 1 cup miniature marshmallows
- ½ cup chopped pecans
- ½ cup vanilla yogurt
- 1 cup frozen whipped topping (such as Cool Whip), thawed
Instructions
- Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
- After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
- I always prepare the recipe up to step 2 the day before then complete it in the morning and usually serve it for lunch. It says to serve immediately but the salad keeps well in the refrigerator for up to 2 days — although there usually aren’t any leftovers.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 17 mg |
| Sugars | 20 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make with the food processor. Sweet and light. Makes nice presentation and definitely serves 10. We are saving this receipe.
My grandmother and mother made this for decades and I have my wife make it every year now. We have this at Thanksgiving and again at Christmas. You can use almost any fruit that you want such as banana, grapes, oranges, apples, passion fruit, and so on. Just use 3 or 4 of your favorite fruits so as not to over do it. We also add small marshmallows and english walnuts. You want this salad to be both sweet and tart, so dont use too much sugar to remove all the tartness, just keep tasting as you add sugar to get the right tartness for your taste.
I brought this to an Easter lunch, and everyone mentioned how good it was, and I saw them taking second helpings! Good to bring to a gathering as it makes a large amount. My cranberries were frozen, and I processed them in batches with some of the sugar in my mini-processor. I used a 6-oz container of French vanilla yogurt, but I can see sour cream with vanilla extract working good here, too. It is a sweet and tart combo of flavors and very good. Thanks for this delicious dish which is surely a crowd pleaser!
very good. first time making it but I really liked it
Made it 3 times just as the recipe says.
It was very tart so I had to add about 2 more cups of sugar to it and then it was very tasty
Kids loved it! Used Cool Whip instead of whipping cream. Easier.
We loved it, Made it for Thanksgiving Dinner. We boiled the cranberries and crushed them. Even though we prepared the apples to avoid turning color they still turned some. The following day wasn’t as good as same day. Will make again.
This was tasty and really like the apple in this cranberry salad. I would like a few more pecans.
We were feeding a crowd, so I made a double batch of this recipe and we loved it! I actually eliminated the marshmallows due to personal preference and it was still delicious! Thanks so much! This will definitely be a recipe that I make again in the future.
I loved it and I am not a huge fan of cranberries. They are usually too sour and bitter for me even when in whipped cream. I did as recipe directed making it the afternoon before Christmas. I mixed all of it up after the berries and sugar sat for three hours. The next day I stirred in the dressing as directed. No bitter or sour taste. Now I finally have a great cranberry salad!!
I’ve made this fantastic salad the past two years for the holidays! It couldn’t be easier to make! Everyone loves it, thank you!
this is a keeper. I like to use this throughout the year as my contribution to a potluck. no one ever has anything similar. never any leftovers.
I love this recipe just as written! I have made it during the holidays for the past several years and now have requests for it. I always double the recipe and yet, no left overs. I freeze my cranberries for a few hours and then use my food processor to chop. It is much better when you allow the sugar to mix with the cranberries over night before finishing.
Easy to make, tasty, and pretty n pink! I’d make this one again, would be great for a holiday or fall themed potluck
We loved this recipe. The sweetened cranberries balanced very nicely with the tartness of Honey Crisp apples, that were used in this salad. I went to get what I thought was vanilla yogurt and it was strawberry yogurt. I went ahead and mixed with with the whipped topping, and it worked fine in the salad. Definitely will be making this one again. Thank you Doris, for sharing this recipe. It was served with ‘Grandma Earhart’s Pepper Pot Casserole’ and ‘School Lunchroom Cafeteria Rolls’ both from AR.
I make this for every holiday. My granddaughter just loves it
Thought this recipe was perfect. Added the pecans just before serving. Not a huge fan of pecans although it tasted just fine. Wonder how almonds would be…try.
Pleasantly suprised! I honestly didn’t know you could eat cranberries raw. I used my Pampered Chef chopper to chop the cranberries and apples fine. I made this recipe in steps. I made the berries and sugar on Tues (accidentally used 1- 1/2c sugar), added the apples on Wed and mixed the salad together before Thanksgiving dinner on Thur. I did end up straining some of the liquid so it wouldn’t turn too pink before adding the cool whip. I don’t care for marshmallows but this salad was really good. I used Chobani vanilla yogurt, not too sweet. I was worried that the small amout of leftovers wouldn’t save but it was great the next day too. It didn’t get watery.
Living in ‘cranberry’ country, I am always looking for recipes using fresh cranberries. This salad is awesome! My family loved it!
TASTY!