Earlier this week I was taking down the Halloween decorations and Hattie asked if we were going to put up the Christmas tree. I told her we had one more holiday to celebrate before we decorated for Christmas. She put her fingers on her chin, thinking ever so hard and then she proclaimed she remembered. It was the day we got to eat Cranberry Fluffy Stuff! Gosh, I love her. While yes, she was correct that we got to eat Cranberry Fluffy Stuff, I reminded her that Thanksgiving was indeed my favorite holiday. 

For me, this is the dish that if it’s not on the table, it isn’t a holiday meal. Growing up, this dish has always been on our tables for Christmas, Easter, Thanksgiving, the biggies. Now I’m sure there is  a technical name, or a more Pinterest searchable title, but around our house we call it Cranberry Fluffy Stuff. It’s fluffy layers of fresh whipped cream, marshmallow whip, pineapple and cranberries. Now, I’m sure this was something that was found in a magazine years ago and tweaked to how we enjoy it today. I’ve seen this made with real marshmallows, and it isn’t the same. 

Now I will warn you, this is additive. So much so, that you should start planning on freezing whole cranberries now when they are in season. I always buy 4-5 bags of cranberries to freeze to make sure we have some for Easter, and any other non-cranberry holiday year round.

Now with this particular dish, you’ll have to plan ahead. I’d suggest the day before because you want these pulsed cranberries to sit over night. You’ll want the cranberries to macerate so that sugar can sweeten them up a little bit. I love a tart cranberry, but you don’t want to go crazy. The combination of pineapple, marshmallow fluff and heavy cream really give a great balance to the flavors. 

We always serve this in lieu of any other cranberries. While I do love all varieties, this one is the winner. I love that over the years I’ve converted some of our dearest friends to looking forward to  Cranberry Fluffy Stuff at Friendsgiving and other events. A lot of people won’t know what they are missing, and there was plenty more for me. Hattie even loves it and special requests it for non-holidays too. I mean, if a 5 year old loves, I guarantee you will too! 

All always keep crush pineapple and a jar of marshmallow whip on hand for when the craving its. I would rather eat a bowl of this than any Thanksgiving pie! 

Cranberry Fluff Salad with Pineapple

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

Delicious cranberry salad with a hint of sweetness from pineapple and marshmallow whip. Holiday crowd pleaser.

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Ingredients

• 1 Bag Whole Cranberries
• 1/2 Cup Sugar
• 8 oz Carton Heavy Whipping Cream
• 1 Small Can Crushed Pineapple
• 1 Jar Marshmallow Whip

Instructions

1. In a food processor pulse cranberries and sugar together until chunkily combined. About the consistency of thick salsa. Let sit over night in the fridge covered. If you’re pressed for time 2-4 hours in the fridge will work too.
2. Add 1 jar of marshmallow whip, 1 can of drained crushed pineapple. Mix to combine. Sometimes the marshmallow whip doesn't like to cooperate, just keep stirring.
3. In a mixer with whisk attachment, whip cream to form soft peaks.
4. Fold whipping cream into cranberry mixture (lick the bowl, beater and spoon) and chill for 1 hour then serve.

What type of cranberries do you serve for you holiday meals? 

Print Recipe

Cranberry Fluff Salad

Delicious cranberry salad with a hint of sweetness from pineapple and marshmallow whip. Holiday crowd pleaser.

Prep Time

20 Minutes

Passive Time

4 Hours

Servings

Servings

Ingredients

• 1 Bag Whole Cranberries
• 1/2 Cup Sugar
• 8oz Carton Heavy Whipping Cream
• 1 Small Can Crushed Pinapple Drained
• 1 Jar Marshmallow Whip

Prep Time 20 Minutes Passive Time 4 Hours Servings Servings Ingredients 1 Bag Whole Cranberries 1/2 Cup Sugar 8oz Carton Heavy Whipping Cream 1 Small Can Crushed Pinapple Drained 1 Jar Marshmallow Whip

Instructions

1. In a food processor pulse cranberries and sugar together until chunkily combined. About the consistency of thick salsa. Let sit over night in the fridge covered. If you’re pressed for time 2-4 hours in the fridge will work too.
2. Add 1 jar of marshmallow whip, 1 can of drained crushed pineapple. Mix to combine. Sometimes the marshmallow whip doesn't like to cooperate, just keep stirring.
3. In a mixer with whisk attachment, whip cream to form soft peaks.
4. Fold whipping cream into cranberry mixture (lick the bowl, beater and spoon) and chill for 1 hour then serve.

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