cranberry fluff salad
This delightful cranberry fluff salad combines the tartness of fresh cranberries with the creaminess of whipped topping. Perfect for holiday meals or as a refreshing side dish, it is easy to prepare and a crowd-pleaser.
Equipment
- 1 mixing bowl
- 1 electric mixer optional
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 serving dish
Ingredients
- 2 cups fresh cranberries Rinse under cold water and remove any stems or damaged berries.
- 1 cup granulated sugar You can adjust the sweetness to taste.
- 2 cups mini marshmallows
- 1 cup heavy whipping cream You can use whipped topping as an alternative.
- 1 cup crushed pineapple Make sure it is drained.
- ½ cup chopped pecans Optional ingredient.
Instructions
- Rinse the fresh cranberries under cold water and remove any stems or damaged berries.
- In a mixing bowl, combine the cranberries and granulated sugar. Allow them to sit for about 10 minutes to macerate and release their juices.
- Add the mini marshmallows, crushed pineapple, and chopped pecans (if using) to the bowl with the cranberries. Gently mix until well combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form (or fold in whipped topping if using).
- Carefully fold the whipped cream into the cranberry mixture until evenly mixed and fluffy.
- Transfer the cranberry fluff salad into a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled, garnished with additional pecans if desired.
Notes
If using frozen cranberries, be sure to thaw and drain them before using.
You can adjust the sweetness by adding more or less sugar, depending on your taste preference.
For a lighter version, you may use Greek yogurt instead of heavy whipping cream.