Cranberry Fluff ~
A fluffy blend of tart cranberries, sweet marshmallows, and pineapple that sneaks onto the table as “salad.”
Serve as a vibrant holiday side dish or a light dessert to round out the meal.
Cranberry Fluff Salad Recipe
Calling Cranberry Fluff a “salad” is like pretending marshmallows belong in the vegetable aisle—it’s a stretch, but we’re here for it. Let’s be honest, this is dessert dressed up as a side dish, and that little bit of holiday rule-breaking makes it all the more fun. This easy Cranberry Fluff salad is a festive favorite for both Christmas and Thanksgiving dinner.
I like this recipe, especially during the holiday season, for its simple ingredients and pretty pink color. The fluffy texture, and refreshing tart flavors also balance heavier dishes with minimal prep and crowd-pleasing appeal, making it a great dish to add to a holiday meal.
Quick Tip for Success: Plan Ahead
This Cranberry Fluff recipe starts with a bit of patience: the cranberries and sugar need to chill overnight, or at least 8 hours, to develop their signature sweet-tart flavor. The first time I made this, I forgot and ended up squeezing in the chilling time while tackling holiday errands. Luckily, it all worked out the next day—just be sure to factor in this step so your fluff is ready when you need it.
Ingredients for Cranberry Fluff
You will need the following:
- 1 pound fresh cranberries, finely chopped
- 2 cups granulated sugar
- 1 (20-ounce) can crushed pineapple, drained
- 1 (16-ounce) package mini marshmallows
- 2 cups whipped topping
Ingredient Notes
- Fresh Cranberries: Use a food processor to finely chop whole cranberries for the best texture.
- Granulated Sugar: Sweetens the tart cranberries and balances the dish.
- Crushed Pineapple: For best results, drain well using a fine mesh sieve to prevent excess moisture.
- Miniature Marshmallows: Vegan marshmallows work perfectly.
- Whipped Topping: Cool Whip Extra Creamy is a classic choice, but non-dairy whipped topping works just as well.
How to Make Cranberry Fluff
STEP ONE: Mix and Refrigerate. In a large bowl, stir together the finely chopped cranberries and sugar. Cover and refrigerate for at least 8 hours.
STEP TWO: Add Remaining Ingredients. After refrigerating, combine the cranberry mixture with the drained pineapple, marshmallows, and whipped cream topping.
STEP THREE: Refrigerate Again and Serve. Transfer to a serving dish and refrigerate until ready to serve. Serve cold or room temperature.
FAQ
- Can I use canned cranberry sauce instead of fresh cranberries? Fresh cranberries are preferred for their texture and tartness, but canned could work in a pinch.
- Can I make this ahead of time? Yes, this dish keeps well for up to 3 days in the fridge.
- Can I freeze cranberry fluff? Freezing is not recommended, as the texture of the whipped topping and marshmallows will change.
- What can I substitute for Cool Whip? Homemade whipped cream or coconut whipped topping are great alternatives.
- Can I add other ingredients like nuts or fruit? Absolutely— crunchy pecans or red grapes are excellent add-ins.
Storage
- Store cranberry fluff covered in the refrigerator for up to 3 days. Use an airtight container or cover the serving dish with plastic wrap to keep it fresh.
More Cranberry Recipes You’ll Love!
- Cranberry Pie
- Cranberry Coffee Cake
- Cranberry Thumbprint Cookies
- Holiday Cranberry Sauce
- Cranberry Banana Bread
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Cranberry Fluff
Ingredients
- 1 pound fresh cranberries finely chopped
- 2 cups granulated sugar
- 1 20-ounce can crushed pineapple, drained
- 1 16-ounce package mini marshmallows
- 2 cups whipped topping
Instructions
- In a large bowl, stir together the finely chopped cranberries and sugar. Cover and refrigerate for at least 8 hours.
- After refrigerating, combine the cranberry mixture with the drained pineapple, marshmallows, and whipped cream topping.
- Transfer to a serving dish and refrigerate until ready to serve. Serve cold or room temperature.
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