Cranberry Fluff Salad

Thanksgiving is a time for cherished traditions, and Cranberry Fluff Salad is one of those delightful dishes that has graced our family table for generations. This nostalgic recipe, with its vibrant colors and sweet-tart flavors, brings a touch of the past to our holiday celebrations. It’s a dish that both my mom and mother-in-law have perfected over the years, each adding their unique twist. Now, I’m excited to share my simplified version with you.

Why You’ll Love This Cranberry Salad Recipe

• This recipe is versatile—my mom and mother-in-law used to include nuts, chopped apples, and sliced grapes, but I’ve kept it simple to suit my family’s taste.
• It’s a crowd-pleaser whether you choose to keep it basic or add extra ingredients for more texture and flavor.
• This “salad” feels more like a dessert, making it a delightful end to any meal.
• It’s a classic that has stood the test of time, bringing back fond memories of the 1970s when jello salads were all the rage. Today, it remains a Thanksgiving staple.

Kitchen Equipment You’ll Need

• Food processor
• Mixing bowls
• Rubber spatula
• Electric mixer or whisk

Ingredients

• 12 ounces fresh cranberries, frozen, then thawed (fresh or frozen work)
• 1/2 cup sugar
• 8 ounces crushed pineapple, drained
• 2 cups mini-marshmallows
• 1 cup heavy cream

Instructions

1. Chop the cranberries in a food processor. Transfer them to a bowl, mix in the sugar, cover, and refrigerate overnight.
2. Add the well-drained pineapple and marshmallows to the cranberry mixture. Stir to combine.
3. Whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cranberry mixture using a rubber spatula. Refrigerate until ready to serve.

Tips for Success

• Ensure the cranberries are thoroughly chopped to blend well with the other ingredients.
• Drain the pineapple well to avoid a watery salad.
• Whip the cream to stiff peaks for the best texture.

Additional Tips and Variations

• Add a handful of chopped pecans or walnuts for a crunchy texture.
• Mix in some chopped apples or grapes for added sweetness and variety.
• For a twist, try using coconut whipped cream instead of heavy cream.

Nutritional Highlights (Per Serving)

• Calories: Approximately 250
• Sugar: 20g
• Fat: 10g
• Protein: 2g
• Carbohydrates: 35g

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time?

Yes, it’s best to prepare the cranberry and sugar mixture the night before. You can complete the salad a few hours before serving.

Can I use canned cranberries?

Fresh or frozen cranberries are recommended for the best texture and flavor, but canned cranberries can be used in a pinch.

How long will this salad keep in the refrigerator?

This salad can be stored in the refrigerator for up to three days in an airtight container.

In conclusion, Cranberry Fluff Salad is a delightful dish that brings a touch of nostalgia to any Thanksgiving table. Its sweet, creamy flavors and colorful presentation make it a favorite for both young and old alike. I hope you give this recipe a try and share your experiences. Feel free to leave a comment with any variations or tips you have discovered!