Cranberry Pretzel Salad Recipe
The cranberry sauce is a delicious and easy way to infuse any salad with a punchy flavor.This salad is a unique combination of cranberries, cheese, and pretzels.Ingredients like cream cheese, ground cinnamon, and pecans will be used to make the salad.
Ingredients
- 1 20-oz can of crushed pineapple
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup coarsely chopped pretzels
- 1/2 cup pecans, chopped
- 1 cup heavy whipping cream
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 pound fresh cranberries
Instructions
- Drain crushed pineapple in a strainer over a small bowl in the fridge for at least four hours and up to a day.
- Pre-heat the oven to 400 degrees Fahrenheit. Put parchment paper on the sheet pan.
- Melt butter and combine with sugar, cinnamon, salt, and salt. Then add pretzels and pecans and toss to coat. Prepare a sheet pan and spread evenly over it. Bake until golden and caramelized, 7-8 minutes. Once cooled, break into pieces.
- Set aside whipping cream that has been beaten to medium peaks. In a mixing bowl, combine cream cheese, sugar, orange zest, and vanilla. After the whipped cream has been added, fold it in with a spatula until just incorporated.
- Process cranberries a few times in a food processor to break them down into small pieces. Add cranberries, pineapple, and cream cheese mixture to a large bowl and combine well. Just before serving, add candied pretzels.
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