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overhead view of cranberry salad on serving platter with serving spoon on dark table

Cranberry Salad

Fluffy, cool and creamy cranberry salad with walnuts and marshmallows! Easy to make ahead and perfect for the holidays!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 396kcal
Author Tiffany


  • 1 12-ounce package fresh or frozen and thawed cranberries finely chopped
  • 1 cup granulated sugar
  • 1 8-ounce can crushed pineapple
  • juice of ½ lime
  • ½ cup roughly chopped walnuts
  • 4 cups mini marshmallows
  • 1 pint heavy cream


  • Combine chopped cranberries, sugar, pineapple (including juice), lime juice, and walnuts in a bowl and stir. Cover and chill for at least one hour. (or up to overnight)
  • Add heavy cream to a large bowl. Whip with an electric mixer (you can do it by hand but it will take much longer) until stiff peaks form. Stir in marshmallows. Stir in cranberry mixture. Cover and chill for 4 hours or up to overnight. Serve cold.


Easy make ahead method: My favorite method of preparation is to complete step one, then allow to chill overnight, then complete step 2 the next morning and allow to chill until the afternoon or evening when the dish will be served.


Calories: 396kcal | Carbohydrates: 53g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 29mg | Potassium: 97mg | Fiber: 2g | Sugar: 44g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg