I don’t know if this is a regional dish, or if they appear at holiday dinners everywhere, but I grew up with what my family calls “24-hour salad” at almost every holiday meal.
You mix canned fruit and mini marshmallows in a bowl, then sprinkle instant pudding mix over the entire thing. Stir in a container of Cool Whip, and then stick it in the fridge overnight. Bam! Holiday side complete. And since it’s a salad, you can eat it alongside your ham AND have seconds before dessert even appears. What’s not to love?
Oh, right. Things like instant pudding and Cool Whip. Don’t get me wrong; I still enjoy a generous serving of 24-hour salad at Thanksgiving or Christmas. But if a more “homemade” option exists, I’ll try that too. 🙂
I stumbled on this recipe last fall when Karen, Janelle and I were planning our Friendsgiving 2.0 menu. I was immediately intrigued. It looked like a cranberry version of the traditional 24-hour salad, and it used real whipped cream instead of Cool Whip. I had a stockpile of cranberries in the freezer, and I almost always have whipping cream in the refrigerator. Unfortunately, the salad got scratched from the Friendsgiving menu because we had SO MUCH FOOD.
I didn’t forget about the recipe though. As I started planning our Easter menu, I knew I wanted to try the cranberry salad. And since we were having people over for dinner, I knew we wouldn’t have to eat the entire bowl ourselves.
I used my food processor to chop the cranberries and walnuts (not together though). After that, I simply mixed everything together and put it in the fridge. Right before dinner, I whipped the cream and folded it into the cranberries. It was probably the easiest part of the meal. It was one of the tastiest parts too. I definitely went back for seconds and thirds on salad.
One of the downsides to this recipe, if there is one, is that it doesn’t keep nearly as well. The whipped cream starts to separate and get soggy after a day in the fridge, so you should plan on eating it all in one sitting. Good thing it’s always OK to have more salad.
Creamy Cranberry Salad
3 cups of fresh or frozen cranberries, chopped
1 20-ounce can of crushed pineapple, drained
1 medium apple, cored and chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups of mini marshmallows
1/4 cup walnuts, chopped
2 cups of heavy whipping cream
In a large mixing bowl, combine the cranberries, pineapple, apple, sugar, salt and marshmallows. Cover and refrigerate overnight.
Just before serving, whip the cream until stiff peaks form. Fold the whipped cream and walnuts into the cranberry mixture. Serve immediately.
From Taste of Home
Click here for a printable version.