Colorful Cranberry Fluff Salad
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This Cranberry Fluff Salad is a creamy, fruity classic that brings a pop of color to any holiday table.
A Holiday Season Classic
If there’s one dish that always makes me feel like the holidays have truly arrived, it’s a good old-fashioned Cranberry Fluff Salad.
Instead of using cranberry sauce, this recipe calls for whole, chopped cranberries that give the salad its signature tart flavor and bright color. When you let them macerate in sugar for an hour, they soften just enough to blend beautifully with the sweet marshmallows, crushed pineapple, and homemade whipped cream. It’s a delightful contrast of creamy texture and fruity crunch: festive, light, and refreshing all at once!
This is the kind of sweet “salad” that shows up at every Thanksgiving dinner, Christmas potluck, and family reunion across the South, right in line with ambrosia and Watergate salad.
Ingredients You’ll Need
- Fresh cranberries
- Granulated sugar
- Crushed pineapple, drained
- Mini marshmallows
- Chopped pecans
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Tips
- For a lighter option, use sugar-free whipped topping and mini marshmallows.
- You can make this salad up to 24 hours ahead; just give it a quick stir before serving.
- Add mandarin oranges or shredded coconut for a fun flavor twist.
How to Make Cranberry Fluff Salad
Step 1: Chop and Sweeten the Cranberries
Start by finely chopping your fresh cranberries in a food processor, not pureeing them, just small enough to break down. Transfer cranberries to a medium bowl, stir in granulated sugar, cover, and refrigerate for about an hour. This allows the berries to soften and sweeten, bringing out that signature cranberry flavor without being too tart.
Step 2: Add the Mix-ins
Once the cranberries are ready, fold in the crushed pineapple, mini marshmallows, and crunchy pecans (if using). These add the texture and sweetness that make fluff salads so fun.
Step 3: Make the Whipped Cream
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Homemade whipped cream gives this dessert that light, sweet creaminess that’s so much better than store-bought. (If you prefer to use whipped topping, go right ahead, just make sure it’s at room temperature for the best results.)
Step 4: Combine and Chill
Gently fold the whipped cream into the cranberry mixture until everything is evenly coated and fluffy. Cover and chill for at least two hours before serving. The extra chill time helps the flavors meld and gives the salad that creamy, spoonable texture everyone loves!
And enjoy!
Serving Ideas
This easy cranberry fluff salad doubles as both a sweet side dish and a simple dessert. It’s a great dish to serve alongside turkey, ham, or a juicy beef brisket. That tart cranberry bite balances rich, savory mains beautifully! You can also serve it as part of a dessert spread with other fluff recipes or pudding mixes for a nostalgic “church potluck” lineup.
Storage
You can make your cranberry fluff salad a day ahead of time for the best flavor. Store it in an airtight container in the refrigerator, and avoid freezing; the frozen texture won’t hold up well once thawed. If you plan to serve it for a big holiday dinner, make it the night before, and it’ll be perfectly set by mealtime.
Frequently Asked Questions
Yes, you can use frozen cranberries if fresh ones aren’t an option. Just let them thaw completely and drain any excess liquid before chopping.
Absolutely. Cool Whip is a great shortcut for this cranberry fluff recipe; just keep in mind that the sweetness level of Cool Whip might make the dish a bit sweeter overall.
Yep! Simply skip the pecans if you prefer. It’ll still have plenty of flavor and texture from the cranberries and marshmallows.
Ingredients
- 12 oz bag of fresh cranberries
- ¾ cup granulated sugar
- 1 can 20 oz crushed pineapple, drained
- 2 cups mini marshmallows
- 1 cup chopped pecans
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Finely chop the cranberries in a food processor, then transfer them to a medium bowl. Stir in the granulated sugar, cover, and refrigerate for about an hour to allow the berries to macerate and soften. After chilling, fold in the crushed pineapple, mini marshmallows, and nuts if you’re using them.
- In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. If you’re using whipped topping, you can skip this step. Gently fold the whipped cream into the cranberry mixture until everything is evenly combined and fluffy.
- Cover the bowl and chill for at least two hours before serving so the flavors blend and the salad sets up nicely.
