One of our favorite recipes during the holidays is this Cranberry Walnut Salad. This Cranberry Ambrosia Salad variation is easy and versatile and it can be served as a side dish or on your dessert table.
For years we only used fresh cranberries as decorations, either stringing them for the tree or pilling them in a beautiful bowl. They are a gorgeous color and add a very festive cheer around the house during the holidays, but I think I missed an opportunity during all those years to add these berries to our menu since these berries are very nutritious.
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When I was growing up the only way I ever ate any kind of cranberries was in that canned cranberry sauce around Thanksgiving. You know, that jellied stuff that your mom would cut out both ends of the cranberry sauce can and slide the entire contents out, then slice it to accompany your Thanksgiving turkey? I’m not saying there is anything wrong with that, I still love that stuff and our favorite way to serve it is on our chicken or turkey sandwiches.
How to enjoy the Health Benefits of Cranberries:
We have read that cranberries have antioxidant, anti-inflammatory and anti-cancer benefits and are a good source of vitamin C and dietary fiber. And some consider it a a super food for it’s high nutrient and antioxidant content.
And in the last few years, we have expanded our horizons and we begin cooking with cranberries. Either in Cranberry Muffins with Streusel Topping or in Homemade Cranberry Sauce and we have even tried dehydrating them. It still amazes me that when cranberries are cooked or dehydrated the little berries totally change from bitter to sweet and delicious, you know one of the mysteries of nature. But as in most fruits or veggies, some of the nutrients are lost in the cooking process so it’s a trade-off.
Raw cranberries can be chopped and sparingly added in a variety of dishes such as in a spinach salad, in a chicken salad or topped over yogurt where the tart taste accents the dish but not overwhelms it.
But since raw cranberries are so bitter, the best option is to add some sweetness to them such as sugar or mixing them with sweeter fruits. This way the health benefits are not reduced and they are more pleasing to the palate.
How to Make Cranberry Ambrosia Salad:
Scroll to the bottom for the printable recipe
This Cranberry Walnut Salad with Pineapples and Marshmallows is made with fresh cranberries which adds just the right touch to an otherwise too sweet fruit salad. And by mixing them with sugar and left standing overnight, it mitigates the bitter of the cranberries but leaves the health benefits. I think its the Mary Poppins theory we knew as children, “A spoonful of sugar helps the medicine go down”. But the real reason I make this cranberry ambrosia salad is that it is delicious with just the right clash of bitter and sweet flavor plus it’s just gorgeous.
Ingredients needed:
- 12 oz package of fresh cranberries
- 1/2 cup white sugar
- 15.5 oz can crushed pineapple, drained
- 16 oz bag of miniature marshmallows
- 1 cup chopped walnuts
- 1/2 pint heavy whipping cream
Instructions:
-
Coarsely chop cranberries in a food processor
-
Place chopped cranberries, sugar and marshmallows in a covered food storage container and mix well, cover and let set in the fridge overnight
- Whip the heavy cream
-
Remove from fridge and add the pineapple, and pecans and fold in the whipped cream
-
Store covered in the fridge until ready to serve.
It’s so sad that we only make this Cranberry Walnut Salad during the Thanksgiving and Christmas holidays. But that’s usually the only time one can find fresh cranberries in our local market. I do have cravings for it all year long and it’s always been a hit here on the Ranch. And of course, we think the best way to eat fresh cranberries is in the Cranberry Walnut Salad.
Other Fall Inspired Recipes
Click HERE to save this Cranberry Ambrosia Salad with Walnuts to Pinterest
Cranberry Walnut Salad
One of our favorite recipes during the holidays is this Cranberry Walnut Salad. This Cranberry Ambrosia Salad variation is easy and versatile and it can be served as a side dish or on your dessert table.
Servings: 6
Calories: 329kcal
Ingredients
- 1 12 oz package fresh cranberries
- 1/2 cup sugar
- 1 15.5 oz can crushed pineapple drained
- 1 16 oz bag miniature marshmallows
- 1 cup walnuts chopped
- 1/2 pint heavy whipping cream
Instructions
- Coarsely chop cranberries in a food processor
- Place chopped cranberries, sugar and marshmallows in a covered food storage container and mix well, cover and let set in fridge overnight
- Whip the heavy whipping cream using a mixer or a whipped cream maker
- Remove from fridge and add the pineapple, and pecans and fold in the whipped cream
- Store covered in the fridge until ready to serve.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 4g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 16mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Mackenzie
Saturday 7th of December 2013
I just had something VERY similar at our school Thanksgiving potluck and I LOVED IT! I can't wait to try this Evelyn; thanks for sharing! :)
Miz Helen
Sunday 1st of December 2013
Congratulations!Your recipe is featured on Full Plate Thursday this week. Hope you had a great Thanksgiving and enjoy your new Red Plate.Miz Helen
Jamie @ Love Bakes Good Cakes
Monday 25th of November 2013
I love these kinds of salads! Pinning :)
Michelle
Monday 25th of November 2013
You know southerners love their salads. And I don't mean the green leafy kind! This would be gobbled up in minutes around here. I can see why it's your favorite.Thank you for linking!
Miz Helen
Saturday 23rd of November 2013
We are going to just love this salad, it reminds me of my Mother. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!Come Back SoonMiz Helen