Description
A refreshing and sweet Cranberry Fluff Salad combining tart cranberries, juicy pineapple, mini marshmallows, and whipped cream. Perfect for holiday gatherings or as a light dessert.
Ingredients
Scale
Salad Base
- 12 ounces fresh cranberries, frozen and thawed (fresh or frozen also work)
- ½ cup sugar (add an additional ½ cup if needed for sweetness)
- 8 ounces crushed pineapple, drained
- 2 cups mini-marshmallows
Cream
- 1 cup heavy cream
Instructions
- Prepare Cranberries: Chop cranberries finely using a food processor, then transfer them to a bowl. Stir in the sugar, cover the bowl, and refrigerate overnight to allow flavors to meld and sugar to dissolve.
- Add Fruit and Marshmallows: After chilling, drain the crushed pineapple thoroughly. Add the pineapple and mini marshmallows to the cranberry mixture and mix gently to combine evenly.
- Whip Cream: Whip the heavy cream until stiff peaks form using a mixer or whisk. Be careful not to overwhip.
- Fold Cream: Using a rubber spatula, gently fold the whipped cream into the cranberry, pineapple, and marshmallow mixture until fully incorporated and fluffy.
- Chill and Serve: Refrigerate the salad until ready to serve, allowing the flavors to blend and the salad to set.
Notes
- Start preparing the salad the day before to allow the cranberry and sugar mixture to chill overnight.
- If the salad is too tart after chilling, gradually add more sugar to taste.
- Ensure pineapple is well drained to prevent the salad from becoming too watery.
- Gently fold in the whipped cream to keep the salad light and fluffy.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 25 g
- Sodium: 15 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 40 mg
