Cranberry Fluff Salad
Cranberry Fluff Salad is practically a required side dish for Thanksgiving. Both my mom and mother-in-law occasionally served their delicious versions of Cranberry Fluff Salad for Thanksgiving.
Ground cranberries, crushed pineapple, mini marshmallows, and whipped cream are the basic ingredients. They each had their own variations. This is mine.
Why You Must Make
- My mom would add nuts to this mixture and so did my mother-in-law along with chopped apples and sliced grapes. The options are endless. My version is very basic. No nuts in case one of my children or hubby would dare to take a taste.
- It’s a winner whether it’s scaled-down or packed full of a variety of textures and flavors.
- It’s one of those “salads” that is more like a dessert.
- This is a blast from the past. I first had it back in the 1970s, when jello salads were de rigeur. That was my mom’s version. But then later in life, my MIL served it one holiday we were visiting them. It’s still a classic Thanksgiving recipe decades later!
Ingredient Notes:
- Pantry staples: Regular granulated sugar
- A bag of fresh cranberries – You can even use frozen cranberries
- Crushed pineapple – Drain well so your salad isn’t watery
- Mini marshmallows – Or cut regular marshmallows in half or in quarters
- Heavy cream – Should be 36% butterfat
How to Make
- Chop cranberries in a food processor.
- Combine with sugar and refrigerate overnight.
- Gather the ingredients, toss them together, and whip the cream.
- Fold the cream into the cranberry mixture. Chill until ready to serve.
Best Thanksgiving Side Dishes
You’d think a Thanksgiving salad would be full of classic autumnal ingredients like an Apple, Cherry, Walnut Salad. Plus I’d expect an actual salad with fresh greens and vegetables. But on holidays, the rules can be bent, and salads full of cream and marshmallows like this cranberry fluff salad fly under the radar!
When it comes to Thanksgiving, I’m really not allowed to shake up the menu. I can always add an extra dish, but there are some that are a tradition and must be included. My Spinach Souffle, Holiday Fruit Salad, Creamy Mashed Potatoes, Stuffing or Dressing, Turkey (of course!), and Gravy are a given. Classic Pumpkin Pie for dessert plus a second, usually chocolate, pie.
But sometimes I add a little something that only I will eat. In homage to both my moms, I recreated this fresh cranberry salad (more like a dessert, but heck, it’s Thanksgiving!) for our holiday table.
Frequently Asked Questions
It’s easy to grind cranberries in a food processor. Just pulse until the cranberries look finely chopped. This can be done with either fresh or frozen cranberries.
Yes! In fact, it must be started the day before, so the cranberries and sugar have a chance to meld. This salad will last for a few days in the refrigerator, just stir again before serving if needed.
The Cool Whip version might freeze well because of all the artificial ingredients and nature of that ingredient. I haven’t frozen this cranberry fluff made with real cream before, but I’d be concerned the whipped cream could deflate, separating into solids and water.
Instead, I’d prepare all the ingredients ahead of time. Grind the cranberries, drain the pineapple, measure out the marshmallows and store them in an airtight container. This will definitely streamline the process.
You May Also Like:
- Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese from Kalyn’s Kitchen
- Spinach Salad with Pears, Cranberries and Candied Pecans
- Holiday Lettuce Salad
- Rainbow Jello
- Ambrosia Salad
- Easy Cherry Fluff Salad
- Plus, more of my Best Holiday Recipes
Cranberry Fluff Salad Recipe
A dreamy cranberry salad perfect for Thanksgiving.
Ingredients
- 12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
- 1/2 cup sugar
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
- 1 cup heavy cream
Instructions
- Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
- Add well drained pineapple and marshmallows. Mix to combine.
- Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture. Refrigerate until ready to serve.
Notes
The mixture of sugar and ground cranberries needs to be refrigerated overnight. So start this salad the day before you plan to serve it.
Total time does not include chilling time.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 20mgCarbohydrates: 35gFiber: 2gSugar: 27gProtein: 1g
This recipe comes with sweet memories. We lost my MIL this year and my mom the year before. Both were terrific cooks, with my mom being more adventurous with her palate and recipes and my MIL the queen of good old-fashioned comfort food. Eating at either home was always a pleasure and I am blessed to have many of their handwritten recipes.
90 Comments on “Cranberry Fluff Salad”
Is there anything that can be used to substitute the marshmallows in this recipe?
Hi, Natasha, I’m sorry, I can’t think of a marshmallow substitution that would make sense in this salad.
This is a great recipe. I am making it for the second time. Made it at Thanksgiving now Christmas. Seen many other recipes but didn’t want all the ingredients it had in it. Thank you for sharing.
I’m so glad, Lyn!! Merry Christmas to you and your family!!!
Do you add anything to heacy cream before or while whipping?cream
Hi, Debi, No, you just whip the cream. There’s enough sugar added to the cranberries to sweeten the mixture. Hope you enjoy and have a happy Thanksgiving.
Hi Liz, can I substitute Cool Whip for the whipping cream and if so, do I still need the sugar?
Hi, Bonnie, Since cranberries are super tart, you can use less sugar, but I’d still add some (maybe try half as much) to the ground cranberries. Hope that helps! Have a great Thanksgiving.
This recipe sounds so yummy and very easy,, thank you so much , I’m making it for thanksgiving !
I love this version!! So good and really amazing! I will add it to our Thanksgiving menu! Thanks!
I’ve been making this recipe for over 10 yrs now at Thanksgiving and Christmas. I’m having a Valentine dinner party for 8 and thought this would go good with what I’m serving.
I don’t think I have ever tried this before. But I am curious and have the stuff at home. Happy Holidays and a healthy New Year to you Liz.
You just brought back a flood of memories. I can imagine how this fluff salad just melts on your mouth. Sweet and sour at the same time. Need to make this again soon.
Liz, this cranberry fluff looks so yummy and festive!