Pin it
This frozen cranberry salad has been a staple on our Thanksgiving table for over four decades. The perfect balance of tart cranberries, sweet pineapple, and creamy texture creates an unforgettable side dish that doubles as a light dessert. The vibrant red color makes it a festive addition to any holiday spread.
I first made this salad when I was just learning to cook, nervous about contributing to our family Thanksgiving. Now my relatives request it every year, and the holidays wouldn't feel complete without it.
Ingredients
- Fresh cranberries: Deliver bright tartness and gorgeous color while providing antioxidants
- Sugar: Balances the natural tartness of cranberries look for regular granulated sugar
- Cream cheese: Creates rich creaminess and helps bind everything together choose full fat for best results
- Walnuts or pecans: Add essential crunch and nutty flavor toast them lightly for enhanced flavor
- Crushed pineapple: Brings natural sweetness and tropical notes make sure to drain well
- Cool Whip or whipped cream: Lightens the texture and adds airy sweetness real whipped cream gives a more luxurious result
Step-by-Step Instructions
- Process the Cranberries:
- Pulse fresh cranberries in food processor until finely chopped but not pureed. Transfer to a large mixing bowl and immediately stir in the sugar. The sugar begins to draw out the cranberry juices creating a beautiful ruby syrup.
- Prepare the Nuts:
- Clean the food processor bowl and pulse the walnuts or pecans until coarsely chopped. You want recognizable pieces for texture not powder. Add to the cranberry mixture.
- Whip the Cream Cheese:
- Without washing the processor again whip the cream cheese until completely smooth and free of lumps about 30 seconds. Add to the cranberry mixture and stir until partially incorporated.
- Combine Remaining Ingredients:
- Add the well drained crushed pineapple to the bowl. Gently fold in the Cool Whip or freshly whipped cream using a spatula with a light hand to maintain the airy texture.
- Prepare for Freezing:
- Lightly spray your chosen containers with cooking spray. Pour or spoon the mixture into pans or muffin tins lined with paper liners. Smooth the top with a spatula.
- Freeze Until Solid:
- Place in freezer uncovered until completely firm at least 4 hours or overnight. Once solid you can cover with plastic wrap for longer storage.
Pin it
The first time I served this at a neighborhood potluck everyone asked for the recipe. The combination of tart cranberries and sweet pineapple creates an unforgettable flavor that balances the richness of traditional holiday meals.
Serving Suggestions
Remove from freezer about 10 minutes before serving for the perfect semisoft consistency. The salad should be firm enough to hold its shape but soft enough to easily cut with a fork. Serve on chilled plates to prevent premature melting. A small sprig of mint makes a beautiful garnish against the vibrant red color.
Pin it
Variation Ideas
While the classic recipe is perfect as is you can customize it in several ways. Try swapping the cranberries for frozen strawberries in summer. Add a tablespoon of orange zest for a citrus note. Include 1/4 cup of miniature marshmallows for extra sweetness and texture. For a more sophisticated version add 2 tablespoons of Grand Marnier or Cointreau to the mixture before freezing.
Storage Tips
This salad keeps beautifully in the freezer for up to one month when properly wrapped. After the initial freezing cover with plastic wrap followed by aluminum foil to prevent freezer burn. Individual muffin tin portions can be transferred to ziplock bags for convenient single servings. Label with the date to keep track of freshness.
Frequently Asked Questions
- → How do I chop the cranberries?
Use a food processor to chop cranberries finely for a smooth and consistent texture.
- → Can I use fresh whipped cream instead of Cool Whip?
Yes, you can substitute about 3 cups of sweetened whipped cream for Cool Whip. Adjust to taste.
- → How long does the salad need to freeze?
The salad should be frozen until firm, typically several hours or overnight. Thaw for 10 minutes before serving.
- → What kind of nuts work best?
Walnuts or pecans work wonderfully for this recipe, providing added crunch and flavor.
- → How should I serve the salad?
Slice the thawed frozen salad into portions, or serve individual pieces directly from muffin tins on a tray.