This Creamy Cranberry Salad offers the perfect balance of textures and flavors. The cranberries provide a tart contrast to the sweetness of apples, pineapple, and mini marshmallows, while the creamy whipped topping and cream cheese mixture pulls everything together in a rich, velvety finish. It’s no-bake, kid-friendly, and works equally well as a dessert or a side dish. Plus, it can be made a day in advance to save time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh cranberries
Granulated sugar
Crushed pineapple (drained)
Red or green apple (chopped)
Seedless red grapes (halved)
Mini marshmallows
Cream cheese (softened)
Whipped topping (like Cool Whip)
Directions
Rinse and dry the cranberries. Pulse them in a food processor until finely chopped, but not pureed.
Transfer chopped cranberries to a bowl and stir in the sugar. Let sit for at least 1 hour to macerate and reduce tartness.
In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped topping until combined.
Drain the pineapple well and add to the cranberry mixture.
Stir in the chopped apples, halved grapes, and mini marshmallows.
Gently fold the fruit and cranberry mixture into the cream cheese mixture.
Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to blend and salad to chill properly.
Serve cold as a side dish or dessert.
Servings and timing
This recipe serves approximately 10 to 12 people. Prep time: 20 minutes Chill time: 2 to 4 hours (or overnight) Total time: about 2 hours 20 minutes to 4 hours 20 minutes
Variations
Add nuts: Stir in chopped walnuts or pecans for a crunchier texture.
Use Greek yogurt: Substitute some of the whipped topping with Greek yogurt for a tangier and slightly lighter version.
Make it vegan: Use dairy-free cream cheese and whipped topping alternatives.
Add orange zest: A bit of orange zest adds a bright citrusy flavor that complements the cranberries beautifully.
Swap fruits: Pears or mandarin oranges can be used in place of apples or grapes for a twist.
Storage/Reheating
Store the Creamy Cranberry Salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture of the fruits and cream mixture will deteriorate after thawing. No reheating is necessary, as it’s served chilled. Stir gently before serving if the salad has separated slightly.
FAQs
What type of cranberries should I use?
Fresh cranberries work best for this recipe, but if using frozen cranberries, thaw and drain them before processing.
Can I make this salad ahead of time?
Yes, it’s ideal for making ahead. Prepare it the night before and refrigerate it to allow the flavors to meld.
Can I use canned cranberry sauce instead?
Canned cranberry sauce will change the texture and sweetness level, but you can use it for a shortcut version. Reduce the sugar accordingly.
What if I don’t have a food processor?
You can finely chop the cranberries by hand using a sharp knife. It takes longer but works just as well.
How do I keep apples from browning?
Toss chopped apples in a little lemon juice before adding them to the salad to prevent browning.
Can I use homemade whipped cream?
Yes, homemade whipped cream can be used instead of store-bought whipped topping, but the texture may be slightly softer.
Are mini marshmallows necessary?
They add a soft sweetness and unique texture, but you can omit them if you prefer a more traditional fruit salad.
Can I add coconut?
Yes, shredded sweetened coconut can be a delicious addition to this salad.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but always double-check labels if you’re serving someone with a gluten intolerance.
Can I use a different sweetener?
Yes, you can substitute the granulated sugar with honey, maple syrup, or a sugar alternative, adjusting to taste.
Conclusion
Creamy Cranberry Salad is a vibrant, sweet-tart dish that’s as beautiful as it is delicious. Whether served at Thanksgiving, Christmas, or any festive gathering, it’s guaranteed to please guests with its refreshing flavor and creamy texture. Simple to make and easy to customize, it’s a perfect make-ahead addition to your holiday menu.
Creamy Cranberry Salad is a festive, no-bake dish combining tart cranberries, sweet fruits, and a smooth, creamy base—perfect as a side or dessert during the holidays.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:2 hours 20 minutes to 4 hours 20 minutes
Yield:10 to 12 servings
Category:Salad, Dessert
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
12 oz fresh cranberries
1 cup granulated sugar
1 can (20 oz) crushed pineapple, drained
1 red or green apple, chopped
1 cup seedless red grapes, halved
2 cups mini marshmallows
8 oz cream cheese, softened
8 oz whipped topping (like Cool Whip)
Instructions
Rinse and dry the cranberries, then pulse in a food processor until finely chopped.
Transfer chopped cranberries to a bowl, stir in sugar, and let sit for at least 1 hour.
In a separate bowl, beat softened cream cheese until smooth. Fold in the whipped topping until well combined.
Drain the crushed pineapple thoroughly and add to the cranberry mixture.
Stir in chopped apples, halved grapes, and mini marshmallows.
Gently fold the fruit and cranberry mixture into the cream cheese mixture.
Cover and refrigerate for at least 2 hours or overnight.
Serve cold as a dessert or side dish.
Notes
Use lemon juice to prevent apple browning.Can be made a day ahead for best flavor.Store in an airtight container in the fridge for up to 3 days.Do not freeze—texture will be compromised.Optional: Add nuts, coconut, or orange zest for variation.
