Cranberry Fluff Salad
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Posted: 11/05/24
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Quick and easy Cranberry Fluff Salad is a hit side dish recipe for Thanksgiving! Cranberries, crushed pineapple, mini marshmallows in Cool Whip make a sweet and tangy salad that no one can resist.
This is such and easy side dish and the perfect cool and creamy salad to serve alongside roast turkey, mashed potatoes, and green bean casserole. Cranberries are a holiday classic so don’t miss out and be sure to add this fluff salad recipe to your menu this year.
I love fluff salads and this cranberry one is the best Thanksgiving side. The color is perfect and the flavor is sweet and tart.
It’s easier to make than cranberry sauce – there’s no cooking! The cranberries are chilled overnight in sugar and then mixed with the other ingredients the next day. It’s so easy.
It combines fresh cranberries with crushed pineapple, coconut, marshmallows, and whipped topping. The perfect sweet and tart combination!
If you are looking for easy holiday side dishes, you need to give this one a try. I know it will be a hit!
Ingredients
- Fresh cranberries – You can also use frozen cranberries but you will need to thaw and drain them well.
- Granulated sugar – This is mixed with the cranberries to sweeten them.
- Miniature marshmallows – Every fluff salad needs some marshmallows!
- Shredded coconut – You can use sweetened or unsweetened coconut.
- Crushed pineapple – You can omit the crushed pineapple, if you prefer.
- Cool Whip – Whipped topping holds up better than homemade whipped cream.
Products Needed
How to Make Cranberry Fluff
Prepare the cranberries: Place the fresh cranberries in a food processor along with the sugar and pulse a few times until they are broken down.
Chill: Place the cranberry sugar mixture in a container and refrigerate it overnight.
Mix: The next day, mix the chilled chopped cranberries with the coconut, marshmallows, and pineapple. Fold in the whipped topping and that’s it!
Serving: Garnish the salad with some shredded coconut a few fresh cranberries for decoration, if desired.
Can you use homemade whipped cream?
You can use homemade whipped cream but just keep in mind any leftover cranberry fluff may not keep as well. Cool Whip is more stable and holds up better while whipped cream can start breaking down after a day or two in the refrigerator.
If you want to make whipped cream, be sure to whip the heavy whipping cream until stiff peaks form. Wait to do this until just before you’re ready to mix the salad and don’t make it too far in advance.
How long does cranberry fluff keep?
Store it in an airtight container in the fridge for four days. As it sits, the cranberry juice may separate from the whipped topping so stir it well before serving it.
Tips for the Best Cranberry Fluff!
- If you use frozen thawed cranberries you may need to drain them again after you chop them in the food processor.
- Don’t skip the chilling step. Allowing the cranberries to soak in the sugar will ensure the sugar is dissolved so it doesn’t make your salad grainy. It also sweetens the cranberries so your salad isn’t too tart.
This fluff salad with fresh cranberry is the perfect side dish for your Thanksgiving holiday table or Christmas dinner. It’s a little sweet, a little tart, and has the best fluffy texture. I hope you give it a try this year!
More Fresh Cranberry Recipes
- Sugared Cranberries are an easy recipe perfect for the holiday season!
- Make Cranberry Cake for Thanksgiving or Christmas for a festive dessert everyone will love.
- Cranberry Orange Bread Pudding is another dessert we love to make for the holiday season!
- A batch of Cranberry Cream Cheese Muffins are the perfect treat for a holiday breakfast or brunch.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cranberry Fluff Salad
Easy fluff salad with fresh cranberries, pineapple, coconut, mini marshmallows and Cool Whip perfect for Thanksgiving!
Video
Ingredients
- 12 ounces fresh cranberries
- ½ cup sugar
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 1 cup crushed pineapple drained
- 8 ounces Cool Whip thawed
Instructions
- Place your cranberries and sugar into the bowl of your food processor and pulse until they are broken up into fine pieces.
- Transfer the mixture to an airtight container and place it in the refrigerator overnight.
- Stir the cranberries, marshmallows, coconut, and pineapple in a large mixing bowl.
- Fold in the Cool Whip just until everything is combined.
Tips
You can use homemade whipped cream but just keep in mind any leftover cranberry fluff may not keep as well. Cool Whip is more stable and holds up better while whipped cream can start breaking down after a day or two in the refrigerator.
If you want to make whipped cream, be sure to whip the heavy whipping cream until stiff peaks form. Wait to do this until just before you’re ready to mix the salad and don’t make it too far in advance.
Store it in an airtight container in the fridge for four days. As it sits, the cranberry juice may separate from the whipped topping so stir it well before serving it.
- If you use frozen thawed cranberries you may need to drain them again after you chop them in the food processor.
- Don’t skip the chilling step. Allowing the cranberries to soak in the sugar will ensure the sugar is dissolved so it doesn’t make your salad grainy. It also sweetens the cranberries so your salad isn’t too tart.
Nutrition Information
Calories: 298kcal (15%), Carbohydrates: 60g (20%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 6mg (2%), Sodium: 82mg (4%), Potassium: 187mg (5%), Fiber: 3g (13%), Sugar: 47g (52%), Vitamin A: 120IU (2%), Vitamin C: 12mg (15%), Calcium: 55mg (6%), Iron: 1mg (6%)
Drema says
I like easy