Cranberry Fluff Salad
Cranberry Fluff Salad features fresh cranberries, crushed pineapple, and mini marshmallows tossed in freshly whipped cream. It’s the perfect addition to any holiday menu, whether you’re just craving a sweet new spin on a classic seasonal flavor or need a sweet treat to serve at the last minute.
Last weekend we’re checking out of Costco, and my husband goes through a series of emotion. It’s plain, for all to see, right there on his face. First is curiosity, then there’s shock, and that’s occasionally followed by abject horror.
Or at least this was the case when he watched me put 2 Costco sized bags of Ocean Spray cranberries on the conveyor belt.
I quickly reassured him I wasn’t going to serve him a bowl of raw cranberries and try to call it a meal. No need to fret!
Thanksgiving & Christmas are coming soon and cranberries are in and no longer just as a jelly or relish to serve alongside the meat.
They’re flavors have become incorporated into every meal of the season from breakfast, to lunch, and obviously dinner- but even snacks and appetizers.
My new favorite way to enjoy them though, hands down, is in this scrumptious cranberry fluff salad. It’s fun, fluffy, and most of all festive.
It’s also quick & easy, and I meant it. We’re talking your pie burnt and you’ve got no dessert and dinner’s almost done quick.
It may not be a more traditional holiday dessert, but it’s sweet enough to satisfy any sugary craving and will quickly become a new favorite!
Ingredients Needed
Like all of my favorite recipes, this holiday fluff salad has a short ingredient list.
To make it you’ll need:
- Cranberries – Fresh, whole cranberries- NOT frozen
- Sugar – White, granulated sugar
- Marshmallows – the miniature variety, original flavor
- Cream – Heavy whipping cream
- Pineapple – Canned, crushed pineapple
That’s it! 5 ingredients and you’re ready to whip up a delicious holiday fluff salad.
How To Make
Making fluff salad, especially one with a festive spin is super easy.
Start by adding the fresh, whole cranberries and the sugar to a high powered blender. Mix them together until evenly combined and the cranberries are finely minced and uniform in size.
Set the cranberry mixture aside.
Add the cold whipped cream to a large mixing bowl. Using a stand mixer, whip just until stiff peaks form.
Scrape the cranberry mixture into the mixing bowl, stirring together just until evenly combined with the cream. Add the marshmallows and well drained pineapple to the bowl, folding in just until evenly incorporated.
Your cranberry fluff salad is ready to enjoy; however, if you prefer your fruit salads especially cold you can chill it for up to an hour before serving.
What Do Stiff Peaks Look Like When Whipping Cream?
When testing for stiff peaks stop mixing, wait until the mixer has come to a complete stop, then lift it straight up in the air out of the whipped cream.
If the peaks that are pulled up stand straight up with little to no curling or drooping at the tips, those are ‘stiff’ peaks.
Whipping to this point ensures the whipped cream is thick enough to maintain it’s rich, creamy texture especially when incorporated into the recipe with other ingredients.
Storing
Leftovers can be stored in an airtight container and are best enjoyed within 2 days.
After that the whipped cream will begin to weep, meaning the air you whipped into it escapes as liquid leaks out and it deflates.
Unfortunately this cranberry fluff salad made with real whipped cream doesn’t freeze well. The cream will separate into solids and liquid when defrosted with no way to bring them back together.
Can I Use Cool Whip?
While I highly recommend splurging for the indulgent base that is freshly whipped cream, thawed cool whip can be used as an alternative in this recipe- whether for convenience or cost.
TIPS & TRICKS
- Cranberries can taste very tart to some. If after you’ve allowed the recipe to rest for 15-20 minutes and it still tastes too tart to you, you can stir in up to another 1/2 cup of sugar.
- While you can make this recipe in minutes, for best results I suggest blending the sugar and cranberries together the night before, covering, and refrigerating overnight to allow the mixture to break down and really meld.
- Be sure the heavy cream is cold when you’re ready to whip it up. Warm, or even room temperature cream, will not whip. Also keep a close eye on the cream as it’s thickening so that you don’t accidentally over mix and cause it to separate into butter and buttermilk.
Cranberry Dessert Recipes
Cranberries aren’t just for making cranberry sauce to accompany turkey anymore. Give it a sweet spin and use the seasonal berry to make a batch of cranberry fluff salad this holiday season.
It’s sure to be a hit, and will quickly become a new tradition on the dessert menu!
Looking for other easy cranberry dessert recipes?
Try these:
- Cranberry Crisp Dessert
- Cranberry Christmas Cake
- Chewy White Chocolate Cranberry Cookies
- Cranberry Donut Bread Pudding
- Creamy Cranberry Dip With Candied Pecans
- Cranberry Orange Rice Krispies Treats
If you’ve tried these CRANBERRY FLUFF SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cranberry Fluff Salad
Ingredients
- 12 ounce fresh cranberries
- 1/2 cup sugar
- 1 cup whipping cream
- 2 cups mini marshmallows
- 8 oz crushed pineapple drained
Instructions
- Add berries and sugar to a blender. Blend until finely minced and uniform in size.12 ounce fresh cranberries, 1/2 cup sugar
- To a large mixing bowl, add the whipped cream. Using an electric hand mixer, whip just until stiff peaks form. Stir in the minced cranberry mixture until evenly combined.1 cup whipping cream
- Fold in the marshmallows and pineapple, just until evenly incorporated.2 cups mini marshmallows, 8 oz crushed pineapple
- Serve, or chill for up to an hour, and enjoy
Notes
- Cranberries can taste very tart to some. If after you've allowed the recipe to rest for 15-20 minutes and it still tastes too tart to you, you can stir in up to another 1/2 cup of sugar.
- While you can make this recipe in minutes, for best results I suggest blending the sugar and cranberries together the night before, covering, and refrigerating overnight to allow the mixture to break down and really meld.
- Be sure the heavy cream is cold when you're ready to whip it up. Warm, or even room temperature cream, will not whip. Also keep a close eye on the cream as it's thickening so that you don't accidentally over mix and cause it to separate into butter and buttermilk.
