Millionaire Cranberry Salad with Orange and Toasted Pecans

Every holiday buffet needs a dish that makes people ask, “Is this a side or dessert?” This millionaire cranberry salad could go either way. Finely chopped cranberries turn the fluffy dressing a pretty shade of pink, pineapple and mini marshmallows give it that old-fashioned fruit salad feel, and toasted pecans add a little crunch. Fresh orange zest ties it all together.

Serve it cold alongside a glazed Christmas ham or tuck it between the pies on your Thanksgiving dessert table. The cranberries need a night in the fridge, which means you can get the first step done before the kitchen gets busy. The next day, whip the cream, fold everything together, and chill it until dinner.

What Is Millionaire Cranberry Salad?

It’s a cranberry version of the creamy fruit salads you often see at potlucks. The cranberries are finely chopped and left to sit with sugar, which softens their sharp bite and draws out the juice that gives the salad its pink color. In this version, a little cream cheese gives the whipped cream more body, and orange zest brings out the fruit flavors.

What You’ll Need

• Fresh cranberries bring the tart flavor. Pulse them until the pieces are about the size of coarse crumbs. A few larger bits are fine.
• Granulated sugar sweetens the berries as they sit overnight.
• Orange zest gives the salad a bright citrus flavor. Grate just the orange part of the peel for the best flavor.
• Canned pineapple tidbits add juicy bites throughout. Drain them well and blot them with a paper towel if they’re still wet.
• Mini marshmallows soften a little in the fridge and give the salad its classic fluff texture.
• Cream cheese and heavy whipping cream make the dressing. Let the cream cheese soften so it beats smooth, and keep the cream cold until you whip it.
• Pecans add a buttery crunch. Toast them first and wait until serving to sprinkle them over the bowl.

How to Make Millionaire Cranberry Salad

1. Start the cranberries the night before. Pulse the berries in a food processor, then stir them with the sugar and orange zest in a large bowl. Cover and refrigerate for at least 8 hours.
2. Toast the pecans. Stir them in a dry skillet over medium heat for 3 to 5 minutes, until fragrant. Tip them onto a plate to cool.
3. Make the cream dressing. Beat the softened cream cheese until smooth. In a separate bowl, whip the cold cream until it holds firm peaks. Stir a large spoonful of whipped cream into the cream cheese to loosen it, then gently fold in the rest.
4. Fold and chill. Pour off any loose cranberry syrup pooled at the bottom of the bowl, leaving the berries moist. Stir in the drained pineapple and mini marshmallows, then fold in the dressing. Chill for at least 2 hours. Top with the pecans just before serving.

Make-Ahead Tips

For a holiday lunch, chop the cranberries the evening before and mix the salad after breakfast. For dinner, you can assemble it that morning and keep it covered in the fridge until the table is set. Store the toasted pecans separately at room temperature so they stay crisp.

Cover and refrigerate leftovers for up to 2 days. The fruit may release a little juice as it sits. A gentle stir before serving will bring it back together.

Can I Use Whipped Topping?

Yes. Fold in one thawed 8-ounce tub of whipped topping in place of the cream cheese and heavy cream. For a nut-free version, simply leave off the pecans.

Millionaire Cranberry Salad Recipe

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Ingredients Method Notes

Ingredients

  

• 1 12-ounce bag fresh cranberries, rinsed and drained
• ¾ cup granulated sugar
• 2 teaspoons finely grated orange zest
• ½ cup chopped pecans
• 4 ounces full-fat brick cream cheese softened
• 1 cup cold heavy whipping cream
• 1 cup canned pineapple tidbits measured after draining
• 2 cups mini marshmallows

Method

 

1. Pulse the cranberries in a food processor until finely chopped. Transfer to a large bowl and stir in the sugar and orange zest. Cover and refrigerate for at least 8 hours or overnight.
2. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often. Transfer to a plate and cool completely.
3. Beat the cream cheese in a mixing bowl until smooth. In a separate bowl, whip the heavy cream until firm peaks form. Stir a large spoonful of whipped cream into the cream cheese, then fold in the remaining whipped cream in two additions.
4. Tip the cranberry bowl and spoon off any syrup that pools freely at the bottom. Stir the drained pineapple and marshmallows into the berries. Gently fold in the cream mixture until evenly pink.
5. Cover and refrigerate for at least 2 hours. Sprinkle with toasted pecans just before serving.

Notes

For the fluffiest texture, blot the drained pineapple before mixing it into the berries.

If you’re serving from a buffet bowl, scatter a handful of the pecans over the top and keep the rest nearby so guests can add more.