Cranberry Salad

This cranberry salad is a great side dish for Thanksgiving or Christmas, with tart cranberries, sweet pineapple, apples, and marshmallows folded into homemade whipped cream. Chopped walnuts add a little crunch, and I like that you still get some cranberry tartness in each bite. You can mix the fruit the night before, then add the cream and walnuts just before serving.

It’s different from my cranberry fluff salad, which uses Cool Whip and pineapple tidbits. You can serve either alongside turkey or ham: choose this version for homemade whipped cream and the crunch of apples and walnuts, or the fluff salad for a simpler fruit-and-marshmallow side that leans more into a dessert.

Ingredients for Cranberry Salad

You’ll need frozen whole cranberries, crushed pineapple, mini marshmallows, an apple, granulated sugar, salt, heavy whipping cream, and chopped walnuts. The measurements are in the recipe card below.

A few things to pay attention to:

• Thaw the cranberries first. This recipe starts with thawed frozen berries. I say this so you can make sure to take out your berries prior to making.
• Drain the pineapple well. Let the crushed pineapple drain in a fine-mesh strainer so excess juice doesn’t thin the salad. Its very watery, so this is helpful.
• Keep the cream cold. Heavy whipping cream is the liquid ingredient; after beating, it becomes the homemade whipped cream you fold into the salad. This is NOT the same as Cool Whip.
• Adjust the sweetness if you prefer. For a sweeter salad, I’d add ½ cup powdered sugar to the cream before whipping it. That’s in addition to the granulated sugar in the fruit mixture. Totally a personal choice.

How to Make Cranberry Salad with Homemade Whipped Cream

Mix the fruit and refrigerate overnight

Combine the thawed cranberries, drained pineapple, mini marshmallows, chopped apple, granulated sugar, and a pinch of salt in a large mixing bowl. Stir until everything is evenly coated, then cover and refrigerate overnight.

The overnight rest gives the sugar time to dissolve and the flavors time to come together. The marshmallows soften but still hold their shape.

Beat the cream to stiff peaks

When you’re ready to serve, pour the cold heavy whipping cream into a mixer fitted with a whisk attachment. Beat until stiff peaks form, about 5 minutes, depending on your mixer.

Check the texture rather than relying only on the timer. When you lift the whisk, the peaks should stand upright. Stop once you reach that point so the cream stays smooth.

Fold together and serve

Stir the chilled fruit mixture, then gently fold in the whipped cream and chopped walnuts with a spatula. Fold just until combined and serve immediately. DO NOT OVERMIX.

Make-Ahead and Storage

Prepare the fruit mixture the night before serving and leave it covered in the refrigerator. Wait to whip the cream and add the walnuts until you’re ready to finish the salad.

The completed salad is best served immediately. Refrigerate leftovers in an airtight container and aim to enjoy them within 1–2 days for the best texture. The cream may lose some volume, and the fruit can release more liquid as it sits.

Serving Ideas

Serve this cold cranberry salad as a sweet side dish with Thanksgiving turkey or Christmas ham. It also fits on the dessert table if that’s how your family serves fruit salads.

For the savory side of the meal, my sausage cranberry stuffing includes apples and dried cranberries. If you also want a traditional cranberry accompaniment, try my homemade jellied cranberry sauce.