Description
A festive and refreshing Holiday Cranberry Fluff Salad combining tart cranberries, sweet pineapple, and creamy whipped topping, perfect for holiday gatherings and potlucks.
Ingredients
Scale
Fruit and Sweeteners
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 (8 oz) can crushed pineapple, undrained
Mix-ins
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
Cream Base
- 1 cup heavy whipping cream (or 1 tub Cool Whip)
- 1/4 cup powdered sugar (if using heavy cream)
Instructions
- Chop Cranberries: Rinse the fresh cranberries thoroughly and pulse them in a food processor until they are finely chopped.
- Sweeten Cranberries: In a bowl, combine the chopped cranberries with granulated sugar. Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavors to meld and the sugar to dissolve.
- Add Pineapple and Marshmallows: Stir the undrained crushed pineapple and mini marshmallows into the cranberry mixture ensuring they are evenly distributed.
- Whip Cream (if using): If using heavy whipping cream, whip it with powdered sugar until stiff peaks form, creating a light and airy texture.
- Combine Cream with Fruit Mixture: Gently fold the whipped cream or Cool Whip into the cranberry mixture, mixing carefully until fully combined and fluffy.
- Add Pecans: Stir in the chopped pecans if you desire a nutty crunch in your salad.
- Chill: Refrigerate the finished salad for at least 2 hours before serving to allow it to set and flavors to blend beautifully.
Notes
- For a nut-free version, simply omit the pecans.
- If you prefer a less sweet salad, reduce the granulated sugar to 3/4 cup.
- This salad can be made a day ahead for convenience and improved flavor melding.
- Substitute Cool Whip with whipped cream for a fresher taste.
- Use fresh cranberries for best texture; frozen cranberries can be used but may alter consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
