The holiday season isn’t complete until you have made Cranberry Fluff! It’s a deliciously tart and sweet dish to add to your table!
Your favorite tart Thanksgiving flavor is joining powers with crunchy and fluffy in my cranberry fluff recipe. Some people call this cranberry fluff salad, but my kids call it that “pink stuff from Thanksgiving.” No matter what you choose to call it, the combination of marshmallow, fruit, nuts, and whipped topping is always a crowd-pleaser.
I love this recipe because my grandma always made it for Thanksgiving and Christmas. You could spot the bowl of pink sweetness standing out against the traditional brown and green foods easily.
Cranberry fluff was one of those dishes that your mom would give you “the look” when you took your serving because one spoonful was all we got. That way everyone could have some. Now that I’m the one making this yummy side dish, I make a double batch. Everyone wants a second helping, and with good reason!
Other Recipes to Serve with Cranberry Fluff
- Sweet Potato Casserole – this sweet and savory fall dish is always on the table with all the other holiday favorites for Thanksgiving and Christmas
- Green Bean Casserole – the only way to get the kids to eat green beans willingly is to smother them in toppings and make it a casserole, another holiday tradition recipe that is always on the table
Ingredients
Fruit: Cranberries, crushed pineapple, and grapes together are always a win. The fresh flavors and bright colors make this salad a family favorite.
Crunch: Pecans add a little bit of crunch and give a savory balance to this salad.
Fluff: Cool Whip and mini marshmallows are the name of the fluffy game! They bring the fluff to the recipe and the Cool Whip helps everything stick together. (You can even use homemade cool whip if you like!)
How to Make Cranberry Fluff
STEP ONE: Chop the cranberries in a food processor. Add some sugar, mix it up, and chill overnight in a mixing bowl.
STEP TWO: Stir the pineapple, grapes, and pecans into the cranberries using a rubber spatula or wooden spoon. Then stir in the mini marshmallows.
STEP THREE: Fold in the cool whip gently so it stays fluffy. Then chill until you’re ready to serve.
Tips for Success
- Allow the cranberries to absorb the sugar overnight or at least 2 before you mix anything else together.
- Be very gentle when folding the Cool Whip in, you want it to be fluffy still, not lose all the lightness of the whipped topping.
- How to fold in an ingredient: Use a large rubber spatula or wooden spoon and gently slowly scoop around the edge of the bowl. Then lift the ingreidnets from the bottom of the bowl and lay them on top. Repeat this scooping and lifting movement until everything is well incorporated. (see the video below)
- Chill the cranberry fluff for a few hours so all the flavors mix well and it is coled when served. You can also pre-portion this salad into single serving containers, just make sure each cup is covered with plastic wrap so the top doesn’t form a skin.
What is Cranberry Fluff?
Cranberry Fluff is kind of like Watergate Salad, it is a combination of fruit and nuts with a fluffy whipped topping and little tiny marshmallows that is sweet and tart.
Can you freeze Cranberry Fluff?
You can freeze this recipe for up to three months, but it won’t have the same consistency when you thaw it and eat it. The fruit will change consistency and the water from the fruit will change the consistency of the entire dish.
Other fluffy dessert recipes
- Blueberry Fluff
- Strawberry Cheesecake Fluff
- Pineapple Upside Down Fluff
- Cranberry Fluff Cheesecake Bites
More Thanksgiving Favorites
- Super Juicy Brined Turkey
- Mini Sweet Potato Casserole
- Turkey Gravy
- My Mom’s Mashed Potatoes
- Mamaw’s Dinner Rolls
- Cornbread Dressing
- The Best Pumpkin Pie
*This post originally posted on 11/22/2014.
Ingredients
- 12 ounces fresh cranberries
- ¾ cup granulated sugar
- 8 ounces canned crushed pineapple drained
- 1 cup green seedless grapes cut in half
- 1 cup chopped pecans (or walnuts)
- 2 cups mini marshmallows
- 8 ounces Cool Whip or homemade (1 tub = 3 cups)
Instructions
- Add cranberries to a food processor and pulse to finely chop the berries.
- Add sugar to the cranberries and pulse until mixed. Transfer cranberries to a bowl.
- Cover the bowl with plastic wrap and refrigerate overnight (or at least 2 hours).
- Add the crushed pineapple, grapes, and pecans to the cranberries and mix it all together.
- Add the mini marshmallows and mix. Add the Cool Whip and fold everything together until thoroughly mixed.
- Serve immediately or cover and store in the refrigerator. I like to top this salad with some cranberries, grapes, pecans, and marshmallows for garnish. If you're going to do this, set a little of each aside before starting the recipe.
Video
Notes
Nutrition
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Kelly says
Just finished putting this together. Took a little bite and it is delicious! Can’t wait for the family to enjoy it later today! Happy Thanksgiving!
SuesAkornShop says
This looks yummy!!!
Sandy says
I make this for the holidays every year. But I never use cool whip. its manmade therefore a chemical base. I always use REAL whipped cream. It doesn’t take that long to whip up a pint, and you know whats in it! I saw a comment on here about using apples. That sounds delicious!
Julie @Real Housemoms says
If you prefer not to use Cool Whip but want something a little more stable than regular whipped cream, we have a homemade Cool Whip recipe (from scratch) you could try. 🙂
http://realhousemoms.com/homemade-cool-whip/
Lori says
Do you think frozen sour cherries would work in place of the cranberries?
Kat & Mel says
I think it is worth a shot! I can’t image it not tasting good :). It’s a pretty simple recipe so it’s hard to mess it up.
Ivone Alexandrino says
It looks really delicious, but I can only eat once a year, because they watch over the balance with low carb foods. Thank you for this delight
Heidi says
Since cranberries and orange go well together, what fruit would you replace with mandarin oranges / fresh orange?
Jennifer says
This looks great but my family isnt fond of Cranberries.. How would this work for other fruits??
Kat & Mel says
I’ve never tried it with another fruit so I’m not exactly sure. I suggest trying Ambrosia, or Watergate salad http://realhousemoms.com/watergate-salad-5/ both are really similar but use other fruits and nuts.
Aimee Brough says
I made this for Christmas dinner and it was a big hit! I love cranberries and the color was a pretty addition to the dinner table. This is a new family tradition.
Kat & Melinda says
Wow, that is an awesome compliment! I’m so glad you and your family enjoyed as much as mine does:).
BAYAN says
CAN I USE DRIED CRANBERRY
Kat & Melinda says
I’ve never tried it with dried cranberries I don’t think they would work very well because the juice from the cranberries helps to combine everything together.
Lori says
I was going to ask the same question but couldn’t you just rehydrate them in water?
Kat & Mel says
I think if you rehydrated them it could work but I recommend fresh cranberries if possible.
Pam Sampert says
I’m 57 and I can remember my grandmother and mother making this since I was a little girl. We never put the pineapple in it though. I’m sure my grandmother used real whipped cream since they had a dairy. I’ve made it using splenda instead of sugar and it turns out just fine. It just wouldn’t be Thanksgiving without this cranberry salad!! This is the first time I’ve seen it anywhere. I thought we were the only ones that made it!! LOL
Kat & Melinda says
I’m so glad you have good memories of your grandmother making it too. I’m always so surprised how many people make recipes that I thought were unique to us, lol!
Caroline says
I made a cranberry fluff recipe this year for Thanksgiving. I didn’t use fresh but did have a can of whole berries on hand. Thus I eliminated the sugar. Very good recipe. Will make it again Christmas.
melodie says
No need to cheat if you are low carbing …..you can make your own sugar free marshmellows 🙂 …. this is one recipe that is favored… http://www.genaw.com/lowcarb/handmade_marshmallows.html
Liz says
Love your recipe. Thank you.
Pam says
Also great with 8oz fat free cream cheese. Before adding cool whip, mix the two with a mixer and add a teaspoon of vanilla extract.
Margaret Keenan says
This really looks good – but do I need to cook the cranberries first?
judy says
No cooking – cranberries are raw. My recipe uses a package of strawberry jello instead of sugar and make the day before lets the berries not be so very tart. Have loved this recipe for years and had forgotten about it. thanks for the reminder! We love it!
Kat & Melinda says
No cooking required. The cranberries are raw, just chop them up and add some sugar!
Becky Boyle says
This sounds good. I have some fresh cranberries. Do you have to cook them first or chop them fresh?
Kat & Melinda says
You just chop up fresh cranberries, no cooking required.
Nadia says
Hi, Aubrey!
This cranberry fluff looks delicious and I decided to make it for Thanksgiving this year. Do you think I could mix it a day in advance? I just covered the cranberries with the sugar and placed them in the fridge. I was planning of mixing the whole salad tomorrow (Wed) to cut down on the number of dishes I have to make on Thursday morning. But then it dawned on me that maybe it could get soggy or something else if I left it all mixed overnight. Please, advise! Thank you so much!
Kat & Melinda says
Yep, it is totally fine to make it a day ahead of time. I eat it the next day all the time and it is just as good as the first day! 🙂
Nadia says
Thanks so much for your quick reply, Aubrey! I am mixing it right now! 🙂 Happy Thanksgiving!
Kelly says
We always mix everything but the cool-whip the day ahead – adding the cool-whip the morning of dinner.
Lorinda says
I don’t have access to fresh cranberries, can you use frozen ones thawed out?
Kat & Melinda says
Sure!
Janie says
We made this recipe at home but instead of pineapple, we use red apples, usually a sweet one.. Very delicious!
Kat & Melinda says
Janie, that does sound delicious! I will have to try that also. Thanks for sharing 🙂
M B Paz says
This is the way I have been making it for over 40 years. MUCH prefer the crunch. For those with dietary restrictions consider using some stevia and omitting the nuts.
susan - ofeverymoment says
So pretty! Thanks for sharing the recipe – glad I saw it at Motivation Monday!
Kimiko says
What can I do to make this sugar-free? Do they make sugar-free marshmallows? Hmmmmmm…
Kat & Melinda says
That’s a hard one! I actually eat low carb all the time and this just had to be a cheat for me because it’s just a sweet recipe! Even without the marshmallows all of those fruits have a lot of sugar in them.
Keith Runyan says
Sometimes my mom would leave out the marshmallows and add Splenda or other sweetners. As for the grapes and pineapples. Remember they have natural sugar which is good for you and not like man made ones. This year I am cutting back on the cranberries and letting them marinade in with the pineapple and grapes.