Editor’s
note: Okay, so it’s the day after Christmas. You’re
still eating leftovers, aren’t you? There are still
cranberries in the supermarket, aren’t there? This recipe is
too good to pass up.
Special occasion.
That’s what this salad is screaming. If you can’t hear
it, just take my word for it. I made it last year and have spent
approximately 11 1/2 months waiting to share it with you. To me, it
belongs to Christmas, but you really could make it anytime you can
get your little hands on fresh cranberries.
I don’t generally
use mini marshmallows in anything but the occasional rice krispie
treat for the kids and was skeptical last year when I made this that
I could justify the marshmallow-effect, but after making, loving and
devouring, I’ve decided that once a year, mini marshmallows
belong in my salad and on my table.
The entire combination
— tart cranberries, sweet pineapple, marshmallows, a touch of
cream cheese, and rich cream — is so amazing, it almost defies
words. Make sure to plan ahead as the salad tastes worlds better
after hanging out in the refrigerator for a while (at least 4 hours
but up to 12 is even better) — the texture goes from ordinary
to fluffy, creamy, fruity magnificence.
Beautiful, festive and delicious!
Cranberry Fluff Christmas Salad Yield: Makes about 10 or so 1-cup servings
The salad may seem a
bit liquidy when you first stir it all together. Don't worry —
that's why it's important for it to chill for a while (and to make
sure your cream is beat to stiff peaks when you add it) before
serving. It will set up perfectly and the flavors will have a chance
to blend together.
Ingredients
12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream
Directions
In a food processor (you can use a
blender or by hand, also), pulse until the cranberries are coarsely
chopped. I don't like really large pieces so I chop them until they
are somewhat finely chopped without turning to complete mush.
Add the sugar and pineapple, pulse
once or twice, and pour into a container. Cover and refrigerate for
at least an hour to let the flavors blend.
Stir in the marshmallows.
In a medium bowl, beat the cream
cheese until smooth. Pour in the cream and whip until stiff peaks
form. Fold the creamy mixture into the salad.
Cover and refrigerate for four
hours or up to overnight. It tastes best, in my opinion, if it has
at least 8 hours to hang out before serving.
Recipe Source: adapted from Sally at Good
Dinner Mom (omitted the nuts, added cream cheese
for texture and to stabilize the whipped cream)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.