The BEST Cranberry Salad!

Recipe by H. Cato
READY IN: 25mins
SERVES: 20
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
  • I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
  • But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly.
  • (cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
  • In the morning, or shortly before serving, whip the whipping cream until it peaks.
  • Set aside.
  • Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
  • Then slowly fold in the whipped cream, until it's completely mixed.
  • Refrigerate until serving.
Advertisement

RECIPE MADE WITH LOVE BY

@H. Cato
Contributor
“This is just FABULOUS! Mainly for holidays, or special occasions. I got the recipe from my sister-in-law. She has a couple of recipes that she makes every year at holidays, and this is one of them. She gave it to me, and now, I make it for the other side of the family, and for friends. It's Great!”