Ah that much maligned mandatory holiday food: cranberries. Just the mention of the tart little devils brings back memories of a gelatinous blob, ringed with marks from a can sitting in full statuesque form at the end of the table.
That was the cranberry salad of old. About 2 people were brave enough to eat some.
Fortunately, my perception of this fruit is much improved as I have gotten older and tried some absolutely delicious sauces, salads, and desserts. Tart flavors are not my favorite, but I have really learned to enjoy the cranberry.
In fact, we pick low and high bush cranberries here in AK! They’re good for you!
Jeff’s Family Tradition
When we were first married, we would take turns having Thanksgiving dinner with my family, and Jeff’s. For Jeff’s side, that meant a trip to Las Vegas to his sister Shellie’s house.
She made the most delicious cranberry salad that had pomegranate, grapes, pineapple, and marshmallows in whipped cream. It was so light and refreshing with all the heavy holiday foods! I absolutely loved it.
We’ve continued on with this tradition in our family, and I make it every year by request. It’s nice that cranberries are now enjoyed by everyone of all ages.
The cranberry is no longer relegated to the end of the table, but takes it’s rightful place on center stage. Give it a try and maybe it will become a family favorite for you too!
(And for my friends who contact me every year for this recipe, hey; it’s now online!)
Cranberry Salad with Pomegranate and Cream
Perfect addition to any holiday meal!
- Prep Time: 30
- Total Time: 30
- Category: Side Dish
- Method: Comfort Classic
For Cranberry Salad:
- 12 oz. bag whole Cranberries
- 1 c. Sugar
- 20 oz. can Crushed Pineapple
- 16 oz. bag Mini Marshmallows
- 1 Pomegranate de-seeded or 1-1 1/2 c. pre-prepped Pomegranate seeds
- 1 lb. purple, seedless Grapes
- 16 oz. tub Whipped Topping
- The day before serving, pulse cranberries in food processor/blender until ground to desired size (I like mine fairly small).
- In a bowel, mix cranberries and sugar together.
- Cover and allow to macerate overnight in the fridge.
- 3-4 hours before serving, remove cranberries and place in a colander to drain. Add pineapple to drain as well.
- Press out excess juices and allow to sit while prepping salad.
- Wash and cut grapes in half and de-seed pomegranate (or measure from pre-prepped seeds).
- In large bowel, combine grapes, mini-marshmallows, pomegranate, and drained cranberries and pineapple.
- Add full tub of whipped topping and mix thoroughly.
- Chill and allow to sit for about 3 hrs in fridge for flavors to blend.
Serve it up and Enjoy!
- This salad holds well for leftovers and may taste even better the next day.
- If deseeding pomegranate, beware the juice as it can splatter and stain.
- Healthy Substitution: Low Fat/Lite whipped topping, reduce marshmallows.