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Easy Cranberry Fluff Salad Recipe for Holiday Sides

Close-up of scoops of creamy cranberry salad mixed with dried cranberries and topped with chopped pecans.
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Make this simple, crowd-pleasing Cranberry Fluff Salad for your next holiday dinner or potluck. It combines sweet and tangy flavors with a light, creamy texture.

Ingredients

Scale
  • 1 (16 ounce) package small marshmallows
  • 1 cup heavy whipping cream
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (10 ounce) jar whole berry cranberry sauce
  • 1 cup chopped pecans or walnuts
  • 1 cup fresh or frozen cranberries, roughly chopped

Instructions

  1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
  2. In a separate bowl, combine the marshmallows, drained crushed pineapple, whole berry cranberry sauce, and chopped nuts. Mix gently until combined.
  3. Fold the whipped cream into the marshmallow mixture until just blended. Do not overmix.
  4. Gently fold in the chopped fresh or frozen cranberries.
  5. Cover the bowl and chill the Cranberry Fluff Salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
  6. Serve cold as a festive side dish or sweet treat.

Notes

  • For a brighter color, use fresh cranberries that you chop yourself.
  • You can make this make ahead salad up to 24 hours in advance.
  • This is a great potluck salad because it travels well when kept chilled.

Nutrition

Find it online: https://kitchenuser.net/cranberry-salad-recipe-fluff-holiday-side/