My Grandma Frances' Cranberry Pineapple Salad

"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."
 
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Ready In:
72hrs 15mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • 2 days before serving the salad:

  • Grind cranberries in a food processor and mix them in a large bowl with sugar.
  • Store, covered, in frig.
  • 1 day before serving the salad:

  • Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
  • Refrigerate, covered.
  • Day of serving the salad:

  • Whip the cream and fold into fruit mixture.
  • Serve chilled.

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Reviews

  1. I served this at thanksgiving and loved it! I will serve it again next year for sure!
     
  2. 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!
     
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RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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