Lydia's Cranberry Salad recipe

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Ingredients

1 pound fresh cranberries
1 ½ cups white sugar
2 pounds seedless red grapes, quartered
1 (16 ounce) package miniature marshmallows
2 cups chopped pecans
1 (12 ounce) container frozen whipped topping, thawed

Nutrition Info

546.7 calories
carbohydrate: 89.9 g
cholesterol: : -
fat: 22.6 g
fiber: 4.7 g
protein: 3.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 42.7 mg
sugar: 74 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a food processor, grind cranberries. Transfer to a medium bowl, and mix with sugar. Chill overnight in the refrigerator.

  2. In a large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes. Fold in nondairy whipped topping 1 hour before serving.

Recipe Yield

8 to 12 servings

Recipe Note

This has always been a holiday favorite;it's even good for breakfast the next day. It's got a little of everything - cranberries, grapes, nuts, and miniature marshmallows - all held together with whipped topping. This keeps several days. In the beginning I was always told I HAD to use fresh whipped cream, but in later years my mother-in -law admitted to using nondairy whipped topping herself. A memory of my beloved mother-in-law, and something that makes Christmas...CHRISTMAS!

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