Description
This Cranberry Fluff Salad is a sweet, creamy, and festive side dish that’s perfect for the holidays! Made with tart cranberries, crushed pineapple, mini marshmallows, and whipped topping, it’s light, fluffy, and incredibly easy to prepare. A must-have for Thanksgiving, Christmas, or any potluck gathering!
Ingredients
Units
Scale
- 12 oz (340 g) fresh or frozen cranberries (thawed if frozen)
- 1 cup (200 g) granulated sugar
- 1 can (8 oz / 225 g) crushed pineapple, drained
- 2 cups (240 ml) whipped topping (like Cool Whip)
- 1 cup (240 g) sour cream or plain Greek yogurt (for a tangy twist)
- 2 cups (100 g) mini marshmallows
- 1/2 cup (60 g) chopped walnuts or pecans (optional for crunch)
- Zest of 1 orange (optional, for extra citrus flavor)
Instructions
1. Prepare the cranberries:
- In a food processor, pulse the cranberries until finely chopped.
- Transfer the chopped cranberries to a bowl and mix with granulated sugar.
- Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend and reduce tartness.
2. Mix the salad:
- After chilling, drain any excess liquid from the cranberry mixture.
- Stir in the crushed pineapple, whipped topping, sour cream (or Greek yogurt), mini marshmallows, nuts (if using), and orange zest.
3. Chill and serve:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the salad to firm up.
- Serve chilled as a side dish or dessert.
Notes
- Use frozen cranberries for convenience—just thaw before processing.
- For a dairy-free version, use coconut whipped topping and dairy-free yogurt.
- Add chopped apples or grapes for extra texture and sweetness.