If you’re searching for a delightful dish that bursts with festive flavor and creamy texture, look no further than this Creamy Cranberry Salad Recipe. It’s a vibrant medley of tart cranberries balanced with sweet marshmallows, pineapple bits, and a luscious dressing made from Greek yogurt, sour cream, and cool whip. Each handful offers a perfect harmony of crunchy pecans, coconut flakes, and just the right hint of cinnamon and vanilla, making it a standout on any table. Whether it’s a holiday feast or a special gathering, this salad brings cheer in every creamy bite.
Ingredients You’ll Need
This recipe shines because of its wonderfully simple yet essential ingredients. Each item plays a special role, from the fresh cranberries providing tartness and color, to the marshmallows adding a soft sweetness, while the nuts and coconut bring texture and crunch. The creamy components tie everything together, creating that signature silky mouthfeel that makes this salad irresistible.
- 3 cups fresh cranberries: The star of the dish with their tart, vibrant punch and lovely color.
- 1 cup water: Used to cook down the cranberries and sugar into a tangy syrup.
- ¾ cup granulated sugar: Balances the tartness of cranberries with sweetness.
- 2 cups marshmallows: Adds a soft, fluffy texture and classic sweetness.
- 2 cups pineapple bits (drained): Brings juicy sweetness and tropical flair to the salad.
- 1 ¼ cup chopped pecans: Provides a crunchy contrast and nutty depth.
- 1 cup plain Greek yogurt: Offers creamy richness and a slight tanginess.
- ½ cup sweetened coconut flakes: Adds chewy texture and coconutty sweetness.
- ½ cup sour cream: Gives the dressing a smooth, tangy backbone.
- ½ cup cool whip: Lightens the mixture for a fluffy, airy finish.
- 1 box vanilla instant pudding mix (3.4-ounce package): Instantly thickens and flavors the creamy dressing.
- 1 tablespoon lemon juice (~½ lemon): Brightens the salad with fresh citrus notes.
- 1 teaspoon vanilla extract: Adds warm, sweet aroma and depth.
- ½ teaspoon cinnamon: A subtle hint of spice that complements the cranberries beautifully.
How to Make Creamy Cranberry Salad Recipe
Step 1: Prepare the Cranberry Syrup
Begin by combining fresh cranberries, water, and granulated sugar in a medium saucepan. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, stirring occasionally. This step softens the cranberries and transforms them into a bright, flavorful syrup that is the perfect base for the salad’s fruitiness.
Step 2: Cool the Cranberry Mixture
Once the cranberries have softened and the syrup thickened slightly, remove the pan from heat and let it cool completely. This is key so it won’t melt the marshmallows or sour the creamy dressing when combined later.
Step 3: Mix the Creamy Dressing
In a large mixing bowl, whisk together the Greek yogurt, sour cream, cool whip, vanilla instant pudding mix, lemon juice, vanilla extract, and cinnamon. This blend delivers that luscious, creamy texture and sweet-spiced flavor that defines this salad.
Step 4: Combine Salad Ingredients
Gently fold the cooled cranberry syrup into the dressing, then add marshmallows, pineapple bits, chopped pecans, and coconut flakes. Stir carefully to evenly distribute all the ingredients without deflating the fluffiness of the dressing.
Step 5: Chill Before Serving
Cover the salad with plastic wrap and refrigerate for at least 2 hours. Chilling allows the flavors to marry beautifully and the salad to set into that perfect creamy consistency that keeps everyone coming back for more.
How to Serve Creamy Cranberry Salad Recipe
Garnishes
To make your presentation pop, sprinkle a few extra pecans and coconut flakes on top just before serving. You can also add a few whole fresh cranberries or a light dusting of cinnamon for added visual appeal and a touch of extra flavor.
Side Dishes
This creamy cranberry side pairs wonderfully with roasted turkey or ham thanks to its bright tartness and creamy sweetness, cutting through rich, savory meats. Try serving it alongside mashed potatoes or a stuffing for a well-rounded holiday plate that offers a refreshing contrast.
Creative Ways to Present
For a festive twist, serve the salad in individual clear glass cups or mini mason jars, layering it with extra fruit or nuts for visual texture. You can also spoon it into hollowed-out oranges or pineapple shells, adding a bit of tropical charm that guests will love.
Make Ahead and Storage
Storing Leftovers
This salad keeps well when stored in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days, as the marshmallows and fruit maintain their texture and the dressing remains perfectly creamy.
Freezing
Because of the whipped elements and fresh fruit, freezing is not recommended for the Creamy Cranberry Salad Recipe. The texture of the creamy dressing and marshmallows can suffer once thawed, resulting in a less enjoyable experience.
Reheating
Since this salad is served cold and features fresh cream-based ingredients, reheating is not needed and would alter the flavor and texture. Simply give it a gentle stir if any liquid separates and serve chilled.
FAQs
Can I use frozen cranberries for this salad?
Frozen cranberries can be used as a substitute, but be sure to thaw and drain them well to avoid excess moisture. Keep in mind that fresh cranberries provide the best texture and vibrant color.
Is there a dairy-free option for this recipe?
Yes! Substitute the Greek yogurt, sour cream, and cool whip with dairy-free versions or coconut yogurt and non-dairy whipped topping to accommodate dairy-free diets.
Can I make this salad ahead of time for a holiday gathering?
Absolutely! This recipe actually benefits from a few hours in the fridge to let the flavors meld. Just prepare it the day before and keep it covered and chilled until serving.
What can I substitute for marshmallows if I don’t like them?
You can replace marshmallows with extra pineapple chunks or use sweetened diced apple for added sweetness and texture. Just keep in mind that marshmallows do contribute a unique, fluffy texture.
How can I adjust the sweetness if I prefer it less sweet?
Reduce the sugar slightly when cooking the cranberries, or use unsweetened pineapple bits instead of sweetened. You can also cut back on the cool whip or use plain yogurt for a tangier, less sweet flavor.
Final Thoughts
This Creamy Cranberry Salad Recipe brings joy and color to any occasion with its unique combination of fresh fruit, irresistible creaminess, and delicate crunch. It’s a dish that feels like a warm hug on a plate and is sure to become one of your favorite traditions. Go ahead and give it a try—you might just find your new signature holiday salad!
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Creamy Cranberry Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A delightful creamy cranberry salad combining tart fresh cranberries, sweet marshmallows, pineapple bits, and crunchy pecans all enveloped in a luscious blend of Greek yogurt, sour cream, Cool Whip, and vanilla pudding. This refreshing and festive salad is perfect for holiday gatherings or as a unique side dish.
Ingredients
Fruit & Nuts
- 3 cups fresh cranberries
- 2 cups pineapple bits (drained)
- 1 ¼ cup chopped pecans
Sweeteners & Flavorings
- ¾ cup granulated sugar
- 1 tablespoon lemon juice (~½ of 1 lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Dairy & Other Ingredients
- 1 cup plain Greek yogurt
- ½ cup sour cream
- ½ cup Cool Whip
- 1 box vanilla instant pudding mix (3.4 ounce package)
- ½ cup sweetened coconut flakes
- 2 cups marshmallows
- 1 cup water
Instructions
- Cook the cranberries: In a medium saucepan, combine the fresh cranberries, 1 cup of water, and ¾ cup of granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely.
- Prepare pudding mix: In a large mixing bowl, whisk together the vanilla instant pudding mix with about 1 cup of cold water or as per package instructions until it thickens and sets.
- Combine creamy ingredients: To the set pudding, add the plain Greek yogurt, sour cream, Cool Whip, vanilla extract, cinnamon, and lemon juice. Mix thoroughly until well blended and smooth.
- Mix in other ingredients: Once the cranberry mixture has cooled, fold it gently into the creamy mixture. Add in the drained pineapple bits, chopped pecans, marshmallows, and sweetened coconut flakes. Stir gently to combine all ingredients evenly.
- Chill the salad: Cover the salad bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours, preferably longer, to allow flavors to meld and for the salad to firm up.
- Serve: Once chilled, give the salad a gentle stir and serve cold as a delightful side dish or dessert for festive occasions.
Notes
- Draining the pineapple bits well prevents the salad from becoming too watery.
- Fresh cranberries can be replaced with frozen but ensure they are fully thawed before cooking.
- You can substitute pecans with walnuts or almonds based on preference.
- For a lighter version, consider using low-fat Greek yogurt and reduced-fat Cool Whip.
- The salad tastes best if prepared a few hours ahead to let the flavors meld thoroughly.
