🍒🥥 Cranberry Fluff Salad
A sweet-tart, creamy holiday classic loaded with cranberries, pineapple, marshmallows, and whipped topping. It’s light, fluffy, and perfect for Thanksgiving or Christmas dinner.
🛒 Ingredients (Serves 8–10)
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12 oz fresh cranberries (about 3 cups)
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¾–1 cup granulated sugar (adjust to taste)
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1 (8 oz) can crushed pineapple, well drained
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1 cup mini marshmallows
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½ cup chopped pecans or walnuts (optional)
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1 (8 oz) tub whipped topping (Cool Whip), thawed
OR 1½ cups freshly whipped heavy cream
🥣 Instructions
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Chop cranberries: Pulse fresh cranberries in a food processor until finely chopped (not pureed).
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Sweeten: Stir in sugar and let sit 10–15 minutes to macerate and release juices.
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Add pineapple: Fold in well-drained crushed pineapple.
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Mix in extras: Add marshmallows and nuts if using.
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Fold gently: Stir in whipped topping until fully combined and fluffy.
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Chill: Cover and refrigerate at least 2–4 hours (overnight is even better).
🌟 Tips for Best Flavor
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Drain pineapple very well to avoid watery fluff.
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Letting it sit overnight softens the cranberries and blends flavors beautifully.
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For extra texture, stir in shredded coconut.
🎄 Variations
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Orange Cranberry Fluff: Add 1 tsp orange zest.
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Cream Cheese Version: Beat 4 oz softened cream cheese into the whipped topping before folding in.
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Lighter Version: Use light whipped topping and reduce sugar to ½ cup.
If you’d like, I can also share a frozen cranberry fluff, a vintage 1950s version, or a low-sugar holiday version.