Today I’ve got a recipe for you that may be a little unconventional for classic Thanksgiving dinner, but it’s my go-to cranberry recipe. Cranberries are a Thanksgiving staple… and yet, so many years at my family’s table, only two or three spoonfuls actually got eaten. I mean, I am all about tradition, but who has time to make another dish for the table, just for NO ONE to eat it? So one year I volunteered for cranberries, and I brought this twist to the table, and suddenly, everyone wants cranberries, and it gets requested every year now.
I think it just goes to show, everything is better with marshmallows!! Haha. This is a SUPER easy recipe, and it doesn’t need to be cooked so won’t take up precious stove or oven space. Always important on Thanksgiving!
- 2 cans whole berry cranberry sauce
- 1 can crushed pineapple
- 3 cups mini marshmallows
- 8 oz. tub of cool whip (the small one)
- Note: you will want to start this recipe the night before, or very early in the morning. Total prep time is less than 10 minutes, but it needs several hours to soften the marshmallows.
- Drain your crushed pineapple, and stir it in with the cranberry sauce and marshmallows. Cover and refrigerate. The marshmallows will be a little bit chewy, so you want them to soak and soften. You can also take this time to make sure you put your Cool Whip in the frig to thaw. :)
- When you are closer to dinnertime, fold in the cool whip until it's well-blended. You can do this ahead of dinner - it doesn't need to be served immediately, but you will want to put it back in the frig until you're ready to serve it.