Cranberry Pretzel Salad

Annalise, Completely Delicious

This cranberry pretzel salad is a twist on retro pretzel salads that have been a favorite at potlucks and parties for decades. With cranberries, pecans and a hint of cinnamon, it adds a little spice to any holiday gathering.
20 min Prep Time
10 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Servings: 12 servings

Servings: 12 servings


  • 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


Step 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.

Step 2

Preheat oven to 400°F. Line sheet pan with parchment paper.

Step 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.

Step 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.

Step 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.