Description
Cranberry Fluff Salad is a refreshing, sweet, and tangy dessert salad featuring fresh cranberries, sugar, pineapple, mini-marshmallows, and whipped cream. This chilled treat combines tartness and sweetness with a light, fluffy texture, perfect for holiday gatherings or any occasion.
Ingredients
Scale
Main Ingredients
- 12 ounces fresh cranberries, frozen then thawed (fresh or frozen also work)
- ½ cup sugar (may add another ½ cup if mixture is too tart)
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
- Chop Cranberries: Chop the cranberries in a food processor until finely ground. Remove to a bowl.
- Mix with Sugar and Refrigerate: Add the sugar to the chopped cranberries, mix well, cover, and refrigerate overnight to allow flavors to meld and reduce tartness.
- Add Pineapple and Marshmallows: After refrigeration, drain the crushed pineapple thoroughly, add it and the mini-marshmallows into the cranberry mixture, then stir gently until combined.
- Whip Cream: Whip the heavy cream until stiff peaks form, using a hand or stand mixer.
- Fold in Whipped Cream: Gently fold the whipped cream into the cranberry mixture using a rubber spatula to keep the fluffiness intact.
- Chill Before Serving: Refrigerate the salad until ready to serve to allow it to set and flavors to blend.
Notes
- Start this salad the day before serving to allow the sugar and ground cranberries to macerate overnight for better flavor.
- Adjust sugar amount based on your preferred sweetness and tartness level.
- Ensure pineapple is well-drained to prevent the salad from becoming too watery.
- Fold whipped cream gently to maintain a light and airy texture.
- This dish is best served chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 25 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 30 mg
