Cranberry Fluff
Every family seems to have their own version of Cranberry Fluff, and once you taste it, you’ll understand why this retro favorite has never gone out of style.
Why You’ll Love This Cranberry Fluff Salad Recipe
Ruby-red cranberries, golden pineapple, and clouds of mini marshmallows come together in this colorful salad that looks just as festive as it tastes.
Every family seems to have their own version of Cranberry Fluff, and that’s half the fun. Some serve it in a 9 x 13″ pan, while others pull out a pretty glass bowl. Those traditions usually come down to whatever dishes Grandma had in the cupboard!
The biggest debate, though, is the marshmallows. How many it takes to make the best Cranberry Marshmallow Fluff is a safe topic for the holiday table, and everyone has an opinion. I have a Facebook friend whose family uses a full one-pound bag. I think 10 ounces is plenty, because I like a cranberry-and-pineapple base that tastes a lot like our Cranberry Relish. More marshmallows means more fluff, so start with my amount and adjust to suit your family.
What I Love:
- It’s beautiful on the table. Like an artist’s mosaic, this salad catches your eye and tempts you to peek at what’s inside. If you love a classic Old Fashioned Cranberry Salad, this version is even prettier.
- It’s light and creamy. Whipped cream and marshmallows make this fluff salad softer and fluffier than anything else on the buffet.
- There’s no Jello. This sweet salad sets up without gelatin, so it’s simple to stir together for Thanksgiving or Christmas.
- It sparks conversation. Ask your guests how many marshmallows they’d use and watch the friendly debate begin!
Ingredients Needed
- Whole Cranberries
- Granulated Sugar
- Crushed Pineapple
- Heavy Cream – whipped for the best flavor, Cool Whip can be substituted to save time.
- Mini Marshmallows
How to Make Cranberry Marshmallow Salad
Use a food processor to coarsely chop, do not completely grind or liquify. A sharp knife can be used as well, it just takes a bit more time.
Add chopped cranberries to a mixing bowl and stir the sugar in.
Drain pineapple well and then stir into cranberries.
Using a cold bowl beat whipping cream until a stiff peak forms.
Fold whipped cream and mini marshmallows into the cranberry mixture.
Spoon into a serving dish, cover tightly and refrigerate overnight. Serve chilled and enjoy!
Jennifer’s Recipe Tips and Tricks
- Pick your serving dish. Some families serve Cranberry Fluff in a 9 x 13″ pan, while others use a decorative bowl.
- Add marshmallows gradually. Start with half the marshmallows, stir, and give it a taste. Gently fold in more until you reach the balance your family enjoys.
- Make it ahead or serve it right away. In our testing, the flavor was just as good freshly mixed as it was after a day or two in the refrigerator. That makes it an easy make-ahead side for busy holidays.
More Classic Thanksgiving and Christmas recipes
- Cashew Chocolate Clusters
- French Toast Casserole with Brioche Bread
- Loaded Mashed Potatoes Casserole
- Sweet Potato Soufflé recipe
Cranberry Fluff
Ingredients
- 1 pound cranberries
- 1 cup granulated sugar
- 20 ounce can pineapple drained
- 10 ounces mini marshmallows
- 2 cups whipping cream
Instructions
- Coarsely chop cranberries, avoid over blending, pureeing or liquifying if using a food processor.1 pound cranberries
- In a chilled bowl whip the whipping cream until a stiff peak forms.
- Mix chopped cranberries and sugar.1 cup granulated sugar
- Then stir in drained pineapple.20 ounce can pineapple
- Fold in mini marshmallows and whipping cream and carefully incorporate until evenly combined.10 ounces mini marshmallows, 2 cups whipping cream
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