Cranberry Fluff Salad

At any Southern get-together, whether it be a casual Sunday dinner or festive holiday feast, there is a place for a retro fluff salad, and this recipe for cranberry fluff is guaranteed to liven up any spread.

Made with simple ingredients and super easy to prep, this vintage-inspired recipe is sweet, tart, creamy, and studded with crunchy pecans for a well-rounded flavor to top off any meal—because in true Southern fashion, we don't always save these delicacies for after dinner is finished, instead plopping a hearty scoop right next to the green bean casserole.

Every ingredient for this cranberry fluff is easy to find, especially considering you can use fresh or thawed frozen cranberries from the grocery store. Just a few more staples—cream cheese, heavy whipping cream, seedless red grapes, and mini marshmallows—you're set with a fruity, fluffy treat that even the kids will love.

Serve up this cranberry fluff salad at Thanksgiving, Christmas, and come summertime, too. 

Ingredients for Cranberry Fluff

To make this cranberry fluff salad, you'll need:

• Fresh or thawed frozen cranberries: Used raw for a bright, tart flavor.
• Granulated sugar: Helps balance the tartness of the cranberries and draw out their juices.
• Miniature marshmallows: For fluffy, sweet bites throughout the salad.
• Cream cheese: Adds richness and helps stabilize the whipped cream.
• Heavy whipping cream: Whipped for an airy mix.
• Kosher salt: Enhances the flavors and balances the sweetness of this salad.
• Toasted pecans: Adds a nutty crunch.
• Red seedless grapes: For a sweet, juicy bite that adds extra fruitiness.
  

Using fresh vs. frozen cranberries for cranberry fluff salad

When fruit is frozen, the water in the fruit expands and causes the cell walls to break down. Once thawed, you'll find that frozen cranberries are much softer than their fresh counterparts. When using frozen cranberries for fluff, this can be a benefit. The fruit tends to break down more easily in the food processor, leading to a juicier mix that lends a vibrant pink hue to the final salad.

Fresh cranberries chop up nicely, but remain a bit drier, leading to a lighter color, but also a fluffier mix without all that extra moisture.

How To Make Cranberry Fluff Salad

This cranberry fluff salad comes together in under 15 minutes for a quick side dish that's guaranteed to be a hit. It does require some time for chilling, so plan ahead and make this dish in advance so its ready to serve when you are.

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Pulse cranberries until finely chopped with a few coarse pieces. Transfer to a large bowl; stir in sugar and marshmallows. Cover and chill 4 hours or up to overnight.
• Step 2. Beat cream cheese until smooth. Add 1 cup heavy cream, and beat until mixture starts to thicken. Add remaining cream and beat until soft peaks form, about 2 minutes.
• Step 3. Fold into cranberry mixture, and stir in remaining ingredients. Serve, or cover and chill up to 3 days.

Can I Make Cranberry Fluff Ahead?

This salad can be made ahead, covered, and refrigerated for up to three days. If making to serve at a holiday gathering, make it no more than one to two days in advance for the freshest presentation.

Variations for Cranberry Fluff

There's no right way to make cranberry fluff, and you may be used to having it with certain ingredients in the mix. Crushed pineapple, orange zest, spices, and even diced apples can find their way into this salad. Some recipes call on whole cranberry sauce to use in the place of fresh or frozen cranberries, as well as Cool Whip in the place of heavy whipping cream. It can also be made nut-free by leaving out the pecans, or you can swap them for another nut of your choosing, if preferred.

Editorial contributions by Katie Rosenhouse.