Cranberry Fluff Salad Recipe
Introduction
Cranberry Fluff Salad is a delightful holiday treat that’s both sweet and tangy. This creamy, fruity salad combines fresh cranberries, pineapple, and marshmallows for a refreshing twist on a classic dessert.
Ingredients
- 12 ounces fresh cranberries, frozen then thawed (fresh or frozen also work)
- ½ cup sugar (add up to another ½ cup if mixture is too tart)
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
- Step 1: Chop the cranberries in a food processor. Transfer to a bowl, mix in the sugar, cover, and refrigerate overnight.
- Step 2: Add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture. Stir gently to combine.
- Step 3: Whip the heavy cream until it forms stiff peaks. Using a rubber spatula, gently fold the whipped cream into the cranberry mixture until just combined.
- Step 4: Refrigerate the salad until ready to serve. Enjoy chilled for best flavor.
Tips & Variations
- Adjust the sugar to taste after the cranberries chill overnight, as the flavors meld and tartness may soften.
- For added texture, mix in chopped nuts like pecans or walnuts.
- Try substituting Greek yogurt for half the heavy cream for a tangier, lighter version.
Storage
Store the cranberry fluff salad covered in the refrigerator for up to 3 days. Give it a gentle stir before serving if it has settled. This salad is best served cold and does not reheat well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, preparing it a day ahead helps the flavors blend and the sugar to mellow the tartness of cranberries.
Can I use frozen cranberries instead of fresh?
Absolutely. Frozen cranberries thawed work perfectly well and make this recipe easy year-round.
PrintCranberry Fluff Salad Recipe
A refreshing and light Cranberry Fluff Salad featuring tart cranberries, sweet pineapple, and mini marshmallows folded into whipped cream. This chilled dessert salad is perfect for holiday gatherings or as a festive side dish.
- Prep Time: 10 minutes plus overnight chilling
- Cook Time: 0 minutes
- Total Time: 10 minutes preparation plus overnight refrigeration (approximately 8 hours)
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cranberry Mixture
- 12 ounces fresh cranberries (or frozen and thawed)
- ½ cup sugar (adjust up to 1 cup if needed)
Main Ingredients
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
- Chop and Sweeten Cranberries: Chop the cranberries in a food processor until finely chopped. Transfer the chopped cranberries to a bowl, add the sugar, mix well, cover, and refrigerate overnight to allow the flavors to meld and the sugar to dissolve.
- Combine Pineapple and Marshmallows: Add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture. Stir gently until everything is evenly combined.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks using a mixer. This means the cream should hold firm peaks when the beaters are lifted.
- Fold in Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cranberry mixture, maintaining the fluffy texture for a light salad.
- Chill Before Serving: Cover the salad and refrigerate until ready to serve. This allows the flavors to meld and the texture to set for the best taste and presentation.
Notes
- Adjust sugar amount after chilling if the salad tastes too tart; add up to an additional ½ cup.
- Ensure pineapple is well-drained to avoid a watery salad.
- Folding the whipped cream gently helps keep the salad light and fluffy.
- For variation, you can add chopped nuts or shredded coconut if desired.
- This salad is best served chilled and within 2 days of preparation.
Keywords: cranberry salad, fluff salad, holiday dessert, pineapple salad, marshmallow salad
