Cranberry Fluff Salad Recipe
Introduction
Cranberry Fluff Salad is a delightful, airy dessert perfect for holidays or casual gatherings. Combining tart cranberries with sweet marshmallows and creamy whipped cream, it offers a refreshing balance of flavors and textures.
Ingredients
- 12 ounces fresh cranberries (or frozen and thawed)
- ½ cup sugar (adjust up to 1 cup if needed)
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
- Step 1: Chop the cranberries in a food processor until finely chopped. Transfer to a bowl, add the sugar, mix well, cover, and refrigerate overnight to let the flavors meld and the sugar dissolve.
- Step 2: Add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture. Stir gently to combine evenly.
- Step 3: In a separate bowl, whip the heavy cream to stiff peaks using a mixer. The cream should hold firm peaks when the beaters are lifted.
- Step 4: Gently fold the whipped cream into the cranberry mixture using a rubber spatula, keeping the texture light and fluffy.
- Step 5: Cover the salad and refrigerate until ready to serve. Chilling helps the flavors meld and the salad set for the best taste and presentation.
Tips & Variations
- For extra crunch, sprinkle chopped nuts such as walnuts or pecans on top before serving.
- If fresh cranberries are not available, frozen can be used—just thaw completely and drain any excess liquid before processing.
- Adjust sugar to taste depending on your preference for sweetness, especially if your cranberries are very tart.
- For a lighter version, substitute whipped heavy cream with whipped coconut cream.
Storage
Store the cranberry fluff salad covered in the refrigerator for up to 3 days. The texture is best enjoyed chilled, and leftovers can be gently stirred before serving again. Avoid freezing, as the whipped cream may separate upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better when made a day ahead as the flavors meld overnight. Just cover and refrigerate after mixing.
What can I use instead of mini-marshmallows?
If you prefer, you can substitute with finely chopped regular marshmallows or omit them entirely for a less sweet salad. Some like adding whipped cream cheese for a different texture.
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Cranberry Fluff Salad Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
A light and fluffy Cranberry Fluff Salad combining finely chopped cranberries, sweetened pineapple, mini-marshmallows, and whipped cream. This refreshing dessert salad is perfect for holidays or year-round gatherings and requires no cooking, making it quick and easy to prepare.
Ingredients
Fruits and Sweeteners
- 12 ounces fresh cranberries (or frozen and thawed)
- ½ cup sugar (adjust up to 1 cup if needed)
- 8 ounces crushed pineapple, drained
Other Ingredients
- 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
- For best texture, chill the salad for at least a few hours or overnight before serving.
- You can adjust sugar quantity depending on the tartness of the cranberries and your sweetness preference.
- Frozen cranberries should be thawed completely before chopping to avoid excess liquid.
- Use fresh heavy cream for best whipping results; avoid ultra-pasteurized if possible.
- This salad is best served cold and consumed within 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cranberry fluff salad, cranberry dessert, fluffy cranberry salad, holiday salad, no-cook dessert, marshmallow salad, pineapple cranberry salad
