Cranberry Pretzel Salad



  • 1 20-oz can 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 lb fresh cranberries


  1. Place crushed pineapple in strainer set over small bowl and set in fridge for at least 4 hours and up to 1 day to drain.
  2. Preheat oven to 400°F. Line sheet pan with parchment paper.
  3. Combine melted butter, sugar, salt and cinnamon. Add pretzels and pecans and toss to coat. Spread evenly onto prepared sheet pan and bake until golden and caramelized, 7-8 minutes, stirring once. Let cool completely, then break into pieces.
  4. Beat whipping cream to medium peaks and set aside. Beat cream cheese, sugar, orange zest and vanilla together until smooth. Add whipped cream in 2 additions, folding until just incorporated.
  5. Place cranberries in food processor and pulse a few times to break up into small pieces. In large bowl, combine cranberries, drained pineapple and cream cheese mixture. Stir in candied pretzels just before serving.

Note: Candied pretzels can be made up to 5 days in advance, stored in an airtight container. Cranberry cream cheese mixture can be made up to 1 day in advance, stored in the fridge.


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