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Sweet and tangy cranberry salad for your Thanksgiving menu
Kelsey Nixon's recipe for cranberry sauce and tangy cranberry salad
Samantha Okazaki / TODAY
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Servings:
4-6

Cooking Channel's Kelsey Nixon shares a simple cranberry side that you can whip up in 10 minutes and let sit in the fridge 'til dinner time.

Ingredients

    • One 10-ounce bag fresh whole cranberries (about 3 cups)
    • 3/4 cup sugar
    • 2 cups miniature marshmallows
    • One 20-ounce can crushed pineapple, drained
    • 1 cup heavy whipping cream
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup pomegranate seeds

Preparation

Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.

Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.

Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.

Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.

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