Cranberry Fluff Salad (Old-Fashioned Thanksgiving Side)

Cranberry fluff is the pink salad that sat on every Thanksgiving table years ago and deserves to come back. Chopped fresh cranberries are sweetened overnight, then folded with crushed pineapple, mini marshmallows, chopped apple, pecans and whipped cream. It is sweet, tart, creamy and crunchy, and it has to be made ahead, which is exactly what you want on the big day.

Why You’ll Love It

• Make it the night before.
• Sweet and tart, not heavy.
• Six ingredients, no cooking.

What You Need

• 12 oz fresh cranberries (chopped)
• 3/4 cup granulated sugar
• 1 can (20 oz) crushed pineapple (well drained)
• 3 cups mini marshmallows
• 1 apple (diced)
• 1/2 cup chopped pecans
• 1 1/2 cups heavy cream (whipped, or 8 oz whipped topping)

How to Make Cranberry Fluff Salad

1. Pulse the cranberries in a food processor until coarsely chopped. Stir with the sugar, cover and refrigerate overnight.
2. The next day, drain off any extra juice. Stir in the drained pineapple, marshmallows, apple and pecans.
3. Whip the cream to stiff peaks and fold it in gently.
4. Chill at least 1 hour before serving.

Tips

• Drain the pineapple very well or the fluff turns runny.
• Add the pecans just before serving for the best crunch.
• Frozen cranberries work; chop them frozen.

Serving and Storing

Keeps 2 days covered in the fridge. Stir gently before serving.

Frequently Asked Questions

Can I use whipped topping?

Yes, fold in an 8-ounce tub instead of the cream.

Is it a side or a dessert?

Both. It sits next to the turkey in most families.

Can I skip the overnight step?

Let the cranberries and sugar sit at least 4 hours.

Cranberry Fluff Salad

No ratings yet

Fresh cranberries, pineapple, marshmallows and whipped cream folded into a sweet-tart pink fluff. The old-fashioned Thanksgiving salad made the night before.

Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 10 servings

Ingredients

  

1x2x3x

• 12 oz fresh cranberries chopped
• 3/4 cup granulated sugar
• 1 can (20 oz) crushed pineapple well drained
• 3 cups mini marshmallows
• 1 apple diced
• 1/2 cup chopped pecans
• 1 1/2 cups heavy cream whipped, or 8 oz whipped topping

Instructions

 

• Pulse the cranberries in a food processor until coarsely chopped. Stir with the sugar, cover and refrigerate overnight.
• The next day, drain off any extra juice. Stir in the drained pineapple, marshmallows, apple and pecans.
• Whip the cream to stiff peaks and fold it in gently.
• Chill at least 1 hour before serving.

Made this recipe? Tap a star to rate it.

No ratings yet

Keyword cranberry fluff, cranberry fluff salad, thanksgiving salad