Mama's Cranberry Salad
A light and nostalgic cranberry salad combining tart cranberries, crunchy walnuts, and sweet marshmallows, perfect for holiday gatherings.
Ingredients
For the cranberry compote
- 2 cups fresh cranberries about 8 oz
- 1 cup sugar adjustable according to taste
- 1 cup water
- 2 tablespoons lemon juice fresh is best
For the salad
- 1/2 cup chopped walnuts toasted for extra flavor
- 1 cup celery diced (about 2 stalks)
- 1 cup mini marshmallows
- 1 cup whipped cream lightly sweetened
Instructions
Preparation
- In a medium saucepan, combine the fresh cranberries, sugar, and water. Stir briefly to combine.
- Cook over medium heat, stirring occasionally, until the cranberries begin to pop and release their juices, about 8–10 minutes. The mixture should be a glossy, slightly thickened compote.
- Remove from heat and allow the mixture to cool to room temperature.
- Once cooled, stir in lemon juice, chopped walnuts, diced celery, and mini marshmallows until evenly distributed.
- Gently fold in whipped cream in two additions, using a rubber spatula to fold just until the mixture is uniform and still light.
- Transfer the salad to a serving bowl, cover, and chill for at least 2 hours before serving.
Notes
Store covered in the refrigerator for up to 3-4 days, but best within the first 48 hours. Do not freeze the assembled salad. Instead, make only the cranberry compote for freezing.