I’ve been making this frozen cranberry salad for over 40 years. I just can’t escape this sweet, creamy frozen concoction that’s filled with nuts and pineapple!
A long time ago when food processors became a staple in one’s kitchen, I found the recipe for this frozen cranberry salad recipe in a food processor cookbook.
I’ve been making this super simple cranberry salad for a very long time.
In fact, I believe I started making it in college when I had an inexpensive food processor from Sear’s.
A food processor is essential in this cranberry recipe unless you prefer chopping walnuts or pecans and cranberries by hand!
Now way back when I’m not sure if I owned a portable hand mixer, but I’m guessing I didn’t.
As you can see this recipe calls for Cool Whip and whether I did that to save money or just because it was easier, well, I don’t remember.
Yes, I usually cook with very fresh, wholesome ingredients but way back when Cool Whip was cheaper than heavy cream, and still is.
(You could whip your own heavy cream and add a touch more sugar to taste if you prefer.)
But not being one to change a tradition, I buy my annual plastic tub of Cool Whip and use it in this recipe.
When the kids were little they made sure that not a spoonful went to waste.
I have made this cranberry concoction in almost every container you could think of.
It’s easy to do in a loaf pan or if you want individual servings, I also make it in paper lined muffin cups.
Either way, this stuff disappears fast.
I think I’ve given out this recipe to everyone who’s eaten at our Thanksgiving table!
Now that’s not to say that I don’t make traditional cranberry relish.
OR that I don’t love cranberries in the can. OMG. I love cranberries from the can and each summer when I just can’t stand it anymore, I buy a can of cranberries.
But this recipe? Well, there’s nothing like a melty pink cranberry salad that combines so well with the stuffing on your plate.
This is about as easy as it gets, as long as you have the mentioned food processor.
Keep in mind this frozen salad does need to be made ahead of time in order to have time to freeze-which is a good thing because it means one thing out of the way in preparation for turkey day.
I make it several weeks in advance and sometimes if I’m lucky I have a few extra muffin cups to eat after the feast!
I did have the pleasure of making this yesterday for the Thanksgiving dinner for the older CASA kids. They had a great time feasting, though I did notice that cranberries didn’t grace many plates.
Mac and cheese seemed to be the star food for them. But that’s OK-because I just took my cranberries home and put them back in the freezer and now there are some for me!
I’m supposed to be cleaning the house today.
Needless to say my day just isn’t working out as planned. Instead of cleaning, I’m thinking about cranberries, which makes me think about Thanksgiving, and then my brain wanders off to thoughts of the Macy’s Thanksgiving’s Day Parade.
Then I remember about how quiet my house will be this year. Yeah, I know some years are like that, but it just doesn’t make it any easier now does it?
So, back to cranberries. Our home has been featuring these cranberries since I wandered off to college a long, time ago.
Like I said, I found this recipe in a food processor cookbook but that cookbook fell apart some years back.
In fact, I can’t even find the original recipe. I suppose I could if I searched long enough; after all I am supposed to be cleaning house.
I suppose you could serve this pink glorious frozen cranberry salad as dessert but why save the best for last?
Truly, these cranberries are our family’s special tradition.
it just wouldn’t be Thanksgiving without them!
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This frozen cranberry salad has been a staple on our Thanksgiving table for over 40 years. This creamy, frozen concoction made with crushed pineapple, cream cheese and walnuts, is that good!
1 bag fresh cranberries
1 1/2 c sugar
8 oz cream cheese
1/2 c walnuts or pecans, chopped
8 oz can crushed pineapple-drained
1/2 of a regular sized container Cool Whip or about 3 cups, though this is personal preference. If you want it creamier you can add more. Or about 3 c sweetened whipped cream.
Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
Chop nuts in processor. Add to cranberries.
Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
Freeze in lightly greased pans that have been greased with Pam or canola oil.
I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.
It is easiest to have a food processor to make this recipe. I have not tried it with a blender.
Keywords: frozen cranberry salad, cranberry salad recipes, recipes for cranberry salad, cranberry salad with pineapple