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small dish of cranberry ambrosia salad

Cranberry Ambrosia Salad

Cranberry Ambrosia is a holiday twist on a classic 1950's ambrosia salad using fresh cranberries and pineapple rather than a canned fruit cocktail.
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Course: fruit salad, Side Dish
Cuisine: Amercian
Keyword: cranberry sauce, fruit salad, holiday side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Author: Laura Franco


  • 1 bag fresh cranberries
  • 1/4 cup sugar
  • 4 TBS water
  • 1 cup fresh diced pineapple
  • 1/2 bag mini marshmallows
  • 1/2 cup sweetened coconut
  • 8 oz. tub Cool Whip - thawed in refrigerator
  • 2 tbsp sour cream


  • Place cranberries, sugar and water into a stovetop pan.
  • Bring mixture to a boil and then lower to a simmer.
  • Cook cranberries in sugar water for 10 minutes; stirring frequently to break down the cranberries.
  • Remove cranberries from the heat and let them come to room temperature. They will thicken as they cool.
  • In a mixing bowl, stir together the Cool Whip and sour cream.
  • Fold in the cranberries, marshmallows, pineapple and coconut.
  • Garnish with toasted coconut and mini marshmallows
  • Serve cold.


Krazy Kitchen Mom Tips
  • To toast coconut, place it in a small stovetop skillet and heat until the coconut starts to turn light brown. Watch it carefully while toasting as it can burn quickly.
  • Thaw Cool Whip in the refrigerator for 1-2 hours before using.
  • Serve this as a side dish fruit salad family style or in individual serving dishes.
  • This recipe will last up to 3 days in the refrigerator.