Creamy Cranberry Salad

  • Yield: 12 servings


3cups fresh or frozen cranberries, thawed and coarsely chopped
1 (20-ounce) can unsweetened crushed pineapple, drained
2cups miniature marshmallows
1medium apple, chopped
1/2cup sugar (or sugar substitute equivalent to 1/2 cup sugar)
1/8teaspoon salt
1 (8-ounce) carton frozen reduced-fat whipped topping, thawed
1/4cup chopped walnuts


  1. In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight.
  2. Just before serving, fold in whipped topping and walnuts.

Recipe courtesy of the Wisconsin State Cranberry Growers Association