Description
A festive and refreshing Cranberry Fluff Salad combining tart cranberries, sweet pineapple, and fluffy marshmallows with whipped cream, perfect for holiday gatherings or a light dessert.
Ingredients
Scale
Salad Base
- 12 ounces fresh cranberries, frozen then thawed (fresh or frozen also work)
- ½ cup sugar
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
Cream
- 1 cup heavy cream
Instructions
- Chop Cranberries: Using a food processor, finely chop the cranberries until they are ground. Transfer the chopped cranberries to a bowl.
- Mix Sugar and Refrigerate: Stir the sugar into the chopped cranberries, cover the bowl, and refrigerate the mixture overnight to allow the flavors to meld and the tartness to mellow.
- Add Pineapple and Marshmallows: After refrigeration, add the well-drained crushed pineapple and mini-marshmallows to the cranberry mixture. Gently mix to combine.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold Cream into Mixture: Carefully fold the whipped cream into the cranberry mixture using a rubber spatula, maintaining the airiness of the whipped cream.
- Chill Before Serving: Refrigerate the completed salad until ready to serve, allowing it to set and flavors to develop.
Notes
- Refrigerate the sugar and chopped cranberry mixture overnight for best flavor and texture.
- If the salad is too tart after chilling, you may add up to an additional ½ cup of sugar to balance the flavor.
- Ensure the pineapple is well-drained to prevent the salad from becoming watery.
- Use fresh or frozen cranberries according to availability; frozen cranberries should be thawed before processing.
- Prepare this salad a day ahead to allow flavors to meld properly.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 27 g
- Sodium: 15 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
