Ingredients
Method
- Chop the cranberries in a food processor until finely chopped. Transfer to a large bowl and stir in the sugar. Cover and refrigerate for 8 to 24 hours.
- Stir in the drained pineapple, drained mandarin oranges, and mini marshmallows.
- Fold in the thawed whipped topping until the mixture is fluffy and well combined.
- Cover and refrigerate for at least 1 hour or until ready to serve.
Notes
- Chop the cranberries finely for the best texture and flavor
- Chill the cranberry and sugar mixture overnight so it softens properly
- Drain the pineapple and mandarin oranges well to avoid a watery salad
- Use sugar free whipped topping or reduce sugar for a lighter version
- Store in the refrigerator for up to four days in an airtight container
