CRANBERRY FLUFF SALAD
This is one of those nostalgic recipes that your grandma made and is always at the holiday table. I tried four different versions of this starting with a twist on this Watergate Salad.
Spoiler alert. That version didn’t win. This version was the creamiest with tart cranberries balanced with a sweet cream sauce.
- FRESH CRANBERRIES – Don’t use canned. Fresh is best here I promise.
- SUGAR – Cranberries are very tart so sugar is necessary.
- CRUSHED PINEAPPLE
- CREAM CHEESE
- HEAVY CREAM – The base of this creamy salad.
- MINI MARSHMALLOWS
OTHER THANKSGIVING RECIPES:
- Classic Stuffing Recipe
- Green Bean Casserole
- Twice Baked Potatoes
- Heavenly Green Beans
- Scalloped Potatoes
- Corn Souffle
- Ruth’s Chris Sweet Potatoes
- Lion House Rolls
- Slow Cooker Mashed Potatoes
- Cranberry Sauce
- ALL MY PIE RECIPES
Cranberry Fluff is a creamy salad with cranberries, pecans, crushed pineapple, mini marshmallows and cream. The perfect side or dessert at Thanksgiving or Christmas.
- 2 cups fresh cranberries
- 1 cup sugar
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese, softened
- 2 cups heavy cream
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
In the bowl of food processor, pulse the cranberries and sugar. Pour the mixture into a medium bowl and add the well drained pineapple. Cover and refrigerate for 1 hour up to overnight.
In a large bowl, beat the cream cheese until light and fluffy. Add the cream and whip until soft peaks form.
Drain off the liquid from the cranberry mixture as well as you can and fold into the cream mixture. Next, fold in the marshmallows and pecans if using. Refrigerate until ready to serve. Mixture will firm as it chills. This can be made one day ahead of time.