Frozen Cranberry Sweet Tart Salad (Printable version)
Refreshing frozen cranberry blend with fruits, nuts, and creamy whipped base—ideal holiday make-ahead dish.
# What you'll 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
# Directions:
01 - In a large mixing bowl, combine cranberries, pineapple, apple, grapes, and nuts. Mix well until evenly distributed.
02 - Beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract; mix until fully combined and creamy.
03 - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until uniform.
04 - Add the creamy mixture to the fruit and nut mixture, stirring gently until all ingredients are fully incorporated.
05 - Transfer the mixture to a 9x13-inch baking dish or a decorative mold, spreading evenly.
06 - Cover and freeze for at least 4 hours or until completely firm.
07 - Let the salad sit at room temperature for 10-15 minutes before serving to soften slightly for easier slicing. Cut into squares and serve chilled.
# Expert Tips:
01 -
- Make it ahead and forget about it until serving time, freeing up precious kitchen space
- That perfect balance of bright cranberry zing and creamy sweetness cuts through rich holiday meals
02 -
- Overbeating the cream can turn it grainy, so stop the moment you see stiff peaks form
- Watery fruit is the enemy here, so really drain that pineapple well before adding it
03 -
- A decorative Bundt pan makes for such a stunning presentation that looks like you spent hours on it
- Run your knife under hot water between slices for perfectly clean cuts every time