Ingredients for Cranberry Salad With Marshmallows
- Cranberries
- 1 orange (zest)
- Granulated Sugar
- Pineapple Bits
- 1 cup chopped celery
- Apple
- 1/2 cup chopped pecans
- Small Marshmallow
- Lemon Gelatin
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Salad With Marshmallows? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Salad With Marshmallows
- Grind 12 ounces frozen cranberries with the zest of 1 orange using a food processor or hand grinder. If using a food processor, leave slightly chunky.
- Gently mix in 1 cup granulated sugar.
- Cover and refrigerate overnight.
- The next day, prepare the gelatin: In a small saucepan, bloom 1 envelope (1 tablespoon) of unflavored gelatin in 1/4 cup cold water for 5 minutes. Add 1/2 cup boiling water and stir until fully dissolved.
- Refrigerate the gelatin until it is moderately set (about 30-45 minutes).
- Meanwhile, in a large bowl, snip 10 ounces marshmallows in half or into smaller pieces (if large).
- Add 1 cup drained crushed pineapple to the cranberry mixture.
- Add the marshmallows and gently toss to combine.
- Prepare 1 cup chopped celery, 1 cup chopped apples, and 1/2 cup chopped pecans.
- Add the prepared celery, apples, and pecans to the cranberry mixture.
- Once the gelatin is moderately set, gently fold it into the cranberry mixture until well combined.
- Pour into a serving bowl and refrigerate for at least 6 hours or overnight. The salad will thicken considerably; it will not set into a firm jiggle.
- Best served after 2 days for maximum flavor development!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
122g
Fat
2g
Carbs
12g
