Get ready to embark on a mouthwatering journey that will transport you straight to a cozy family kitchen! This isn't just another cranberry salad - it's a cherished recipe passed down through generations, bursting with vibrant flavors and nostalgic memories. Imagine a perfect balance of tart cranberries, sweet pineapple, crunchy walnuts, and creamy Cool Whip that will make your taste buds dance with delight. Whether you're looking to impress at a holiday gathering or simply craving a refreshing side dish, Juanita's Mom's Cranberry Salad is about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Cranberries
- Sugar
- Walnuts
- Celery
- Pineapple chunks
- Cool Whip
Instructions
- Wash fresh cranberries thoroughly under cold running water, removing any stems or damaged berries.
- Using a food processor or sharp knife, finely chop the fresh cranberries into small, uniform pieces to ensure even flavor distribution.
- In a large mixing bowl, combine the chopped cranberries with granulated sugar, stirring gently to help the sugar begin to break down the cranberries and create a slightly macerated texture.
- Dice the celery into very small, fine pieces to provide a crisp texture and subtle crunch to the salad.
- Roughly chop the walnuts into medium-sized pieces, ensuring they are not too fine to maintain a good textural contrast.
- Drain the pineapple chunks completely, patting them dry with paper towels to prevent excess moisture in the salad.
- Fold the chopped walnuts, diced celery, and pineapple chunks into the sugared cranberry mixture.
- Gently fold in the Cool Whip, mixing carefully to create a light, creamy consistency without deflating the whipped topping.
- Cover the salad and refrigerate for at least 1-2 hours to allow flavors to meld and develop.
- Before serving, give the salad a gentle stir and transfer to a serving bowl, garnishing with additional chopped walnuts if desired.
Tips
- • For the freshest flavor, use ripe, firm cranberries and wash them thoroughly before chopping. • Use a food processor for uniform cranberry pieces, but be careful not to over-process. • Pat pineapple chunks dry to prevent excess moisture in the salad. • Chop walnuts to a medium size to maintain a satisfying crunch. • Allow the salad to chill for at least 1-2 hours to let the flavors meld together. • For extra presentation points, garnish with additional chopped walnuts before serving. • This salad can be prepared a day in advance, making it perfect for busy hosts. • Use a light hand when folding in the Cool Whip to keep the texture light and fluffy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
