Frozen Cranberry Salad (Printable version)
Sweet-tart frozen cranberry dish with pineapple, apple, grapes, and creamy base. Ideal holiday make-ahead dessert.
# What you need:
→ Fruit & Nuts
01 - 2 cups fresh or frozen cranberries, chopped
02 - 1 cup crushed pineapple, drained
03 - 1 medium apple, peeled and diced
04 - 1/2 cup seedless grapes, halved
05 - 1/2 cup chopped walnuts or pecans
→ Creamy Base
06 - 1 cup heavy whipping cream
07 - 1/2 cup sour cream
08 - 1/2 cup cream cheese, softened
09 - 3/4 cup granulated sugar
10 - 1 teaspoon vanilla extract
# How to make it:
01 - In a large mixing bowl, combine cranberries, pineapple, apple, grapes, and nuts. Mix well.
02 - In a separate bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract; mix until combined.
03 - In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
04 - Add the creamy mixture to the fruit and nut mixture, stirring gently until fully incorporated.
05 - Transfer the mixture to a 9x13-inch baking dish or a decorative mold.
06 - Cover and freeze for at least 4 hours or until firm.
07 - Before serving, let the salad sit at room temperature for about 10-15 minutes for easier slicing. Slice and serve chilled.
# Expert tips:
01 -
- Make it ahead and forget about it until serving time, which is precious during holiday chaos
- The sweet-tart flavor cuts through rich holiday dishes while still feeling indulgent
02 -
- Drain the pineapple extremely well because excess liquid creates ice crystals that ruin the texture
- Don't skip the folding technique—dumping everything together and stirring aggressively makes the salad dense and rubbery
03 -
- Freeze your mixing bowl before whipping the cream for faster, more stable results
- Don't use a metal container for freezing—the salad warms up too quickly at the edges