Fluffy Cranberry Salad with Banana

Fluffy Cranberry Salad with Banana

This recipe often requires an overnight chill for the cranberries to sweeten and soften.

Ingredients

• 1 pound (about 4 cups) fresh or frozen cranberries

• 2 cups white granulated sugar (adjust to taste)

• 1 (20-ounce) can crushed pineapple, with juice

• 8 ounces miniature marshmallows

• 1 large or 2 small bananas, peeled and sliced

• 1 cup heavy whipping cream (or 1 (8-ounce) container thawed whipped topping like Cool Whip)

Instructions

1. Prepare the Cranberry Mixture (Must be done ahead)

1. Chop the Cranberries: In a food processor or blender, coarsely chop the cranberries. You want a fine chop, like a relish, but not a liquid puree.

2. Combine and Chill: Transfer the chopped cranberries to a large bowl. Stir in the sugar and the crushed pineapple with its juice.

3. Soak Overnight: Cover the bowl and refrigerate for at least 8 hours or overnight. This is a crucial step to allow the sugar to dissolve, mellow the cranberries’ tartness, and let the flavors meld.

2. Assemble the Salad

1. Whip the Cream (if not using whipped topping): Just before serving, in a separate bowl, whip the cold heavy whipping cream until stiff peaks form. If using thawed whipped topping, skip this step.

2. Combine Ingredients: Take the cranberry mixture out of the fridge.

3. Add Fluff Ingredients: Stir in the miniature marshmallows.

4. Fold in Whipped Cream: Gently fold in the prepared whipped cream (or the thawed whipped topping) until the entire mixture is a light, even pink.

5. Add Bananas: Gently fold in the sliced banana just before serving. Adding the bananas too early can cause them to brown.

3. Serve and Garnish

• Transfer the salad to a serving bowl.

• For garnish, you can top with a few extra cranberry halves and banana slices, as shown in the picture. Serve immediately and enjoy!