My Grandma Frances' Cranberry Pineapple Salad

Total Time
72hrs 15mins
Prep 15 mins
Cook 72 hrs

This salad is beautiful in color (lovely served in a clear glass or crystal bowl) and refreshing in taste. Different from other cranberry-pineapple salads, this one is not made with gelatin, making it lighter and fluffier. Begin making the salad 2 days before you need to serve it.

Ingredients Nutrition


  1. 2 days before serving the salad:.
  2. Grind cranberries in a food processor and mix them in a large bowl with sugar.
  3. Store, covered, in frig.
  4. 1 day before serving the salad:.
  5. Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
  6. Refrigerate, covered.
  7. Day of serving the salad:.
  8. Whip the cream and fold into fruit mixture.
  9. Serve chilled.


Most Helpful

I served this at thanksgiving and loved it! I will serve it again next year for sure!

Seasprite May 02, 2007

This is the salad that I remember my Grandmother making every year for the holiday's and I make it now for my own holiday meals. The only thing I do different is I use an 8oz. can of crushed pineapple and about 2/3 cup marshmallows and I drain the crushed pineapple and the cranberries because if I don't it alway's seems to turn out runny for me. I make it a day ahead and it helps save time on the day we celebrate because it's one less thing to make that day. I LOVE this salad. It's so nice to see other family's that enjoy it too. Grandma would be proud! :) Thank You for Sharing it!

MTpockets October 11, 2006

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