Easy Cranberry Salad
The name says it all. This salad likely appears in most family buffet lines on Thanksgiving for a good reason. It’s just that good! Reserve a few whole fresh cranberries to garnish the top of the dish before serving.
1 bag fresh cranberries
1 c. granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 c. chopped walnuts
2 c. mini marshmallows
1 pint heavy whipping cream
1. In a food processor, chop cranberries.
2. In a large mixing bowl, stir together cranberries, sugar, crushed pineapple and walnuts. Refrigerate for one hour. Give it another stir and set aside.
3. In a stand mixer, beat the whipping cream until stiff peaks form. With a large spoon, fold in the marshmallows and cranberry mixture until evenly distributed. Dump into a pretty serving dish and refrigerate overnight.
Apron Strings Tips: I’ve used a contained of whipped topping before to short cut this recipe, but I really encourage you to make the homemade version.