This Cranberry Salad recipe is one of those easy holiday side dishes that people go CRAZY for! It’s always a crowd favorite and it’s creamy, sweet and delicious!
Did your Grandma ever make this Cranberry Salad for Thanksgiving? Or maybe another relative? This is kind of an old-school recipe that I secretly really, really love.
I sometimes pretend I’m too good for the fluff, marshamallow “salads” (why do we call them that?!) but really I absolutly love them. It’s like eating dessert during your meal, but we all pretend it’s totally normal.
This Cranberry Fluff Salad was a staple at our Thanksgiving. I tried this recipe on Mel’s Kitchen Cafe, which is the same recipe I’ve always used except that she added cream cheese to help stabilize the whipped cream. And it makes the dish that much creamier and more delicious.
This is just about the easiest holiday side dish to throw together and it’s always a crowd favorite! A
A few tips for making cranberry fluff salad:
- Make sure to refrigerate it for several hours (or overnight) before serving to allow it to set up.
- Make sure to beat the whipped cream to very stiff peaks.
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Cranberry Fluff Salad
Recipe Video
Ingredients
- 12 ounce package fresh cranberries
- 1 cup granulated sugar
- 8 ounce can crushed pineapple , undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese , softened
- 2 cups heavy whipping cream
Instructions
- Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
- Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
- In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
- Cover and refrigerate for several hours or overnight.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Karen Waguespack says
I have made this recipe a few times. It is delicious! I put the raw, fresh cranberries in the blender with the sogar and pulse until berries are well chopped.
Joan Lawless says
Do you cook The Cranberries
Lauren Allen says
No, they are added to the food processor uncooked. 🙂 Enjoy!
Liz Lawless says
I would love to be able to make this wonderful looking salad! Only have one thing keeping me from making it. I am deathly allergic to pineapple. Is there a fruit I could substitute for it?
Lauren Allen says
No problem! Try mandarin oranges 🙂
Rebeka5 says
Can you use frozen cranberries?? Its 2 days before Thanksgiving and fresh are hard to come by.
Lauren Allen says
That should work great– thaw them, drain the excess juice and try to pat them dry 🙂
Evangeline Martinez says
I am planning to make this for Thanksgiving can I add Chopped pecans?
Lauren Allen says
Absolutely! Sounds delicious. I’d love to hear what you think. Happy Thanksgiving!
Kimberly P. says
The first time I made this my young granddaughters called “ice cream” and wanted seconds! It’s a standard dish every year now. Thank you for the recipe!
Martha says
Made this today and left out the marshmallows . It is great! We are not big on marshmallows. I am going to have this for breakfast!
Michelle Joyce says
I made this for a Thanksgiving… soooo good!!!
LuAnn Nappi says
I loved this recipe. I made it tonite for Christmas Eve tomorrow. I love the way the cream cheese made a thick Devine whipped cream. I added vanilla . Great recipe can’t wait to try it in the morning after all the luscious flavors marry. Thank u for this it’s a keeper
Jess says
I reduced the sugar to 1/4 cup and added walnuts. It came out great, although I just read that someone added vanilla to the cream/crm cheese mixture and I might do that next time. This was amazing, and so easy! Thank you for sharing this recipe! A new holiday tradition has been born.