Creamy Cranberry Salad

“Normally during the holidays it is traditional to make Ruth’s Orange Salad; however, one year my Grandma made this instead. It is very good, and I like it a lot, but we went back to our traditional Ruth’s Orange Salad. Instead, I tend to make this myself when cranberries come back in season or bring it to holiday potlucks.” – April Ferre

Creamy Cranberry Salad

Course: Salads – Fruit & Jello


  • 3 Cups Fresh or Frozen Cranberries Coarsely Chopped
  • 1 20-Ounce Can Crushed Pineapple Drained
  • 1 Medium Apple Peeled & Chopped
  • 2 Cups Miniature Marshmallows
  • 2/3 Cup Sugar
  • 1/8 Teaspoon Salt
  • 1/4 Cup Walnuts Chopped (Optional)
  • 2 Cups Whipping Cream Whipped


  • In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar and salt; mix well. Cover and refrigerate overnight.
  • Just before serving, fold in whipped cream. Makes 10 to 12 servings.

2000 Recipe – Jean Hansen