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–+ servings
Eightyrecipes
Cranberry Fluff
by Bity · eightyrecipes.com
A no-bake holiday salad of fresh cranberries pulsed and sweetened with sugar, then folded with crushed pineapple, Cool Whip and mini marshmallows.
Cranberry fluff in a white bowl on a wooden board, topped with a whole cranberry and scattered with mini marshmallows
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 150 kcal

Ingredients  

  • 12 ounces fresh cranberries 340 g, plus extra to garnish if you like
  • 3/4 cup granulated sugar 150 g
  • 10 ounces crushed pineapple about 285 g, well drained
  • 8 ounces Cool Whip 225 g, thawed
  • 2 cups mini marshmallows about 100 g

Instructions

  • Pulse the cranberries in a food processor until most are finely chopped. A few whole berries are fine.
    Four step photos: berries pulsed in a food processor, sugared berries in a glass bowl, everything folded together, then the finished salad in a serving bowl
  • Transfer the cranberries to a large mixing bowl, stir in the sugar and let them sit for 1 hour, stirring once or twice.
  • Add the drained pineapple, Cool Whip and mini marshmallows to the sugared cranberries and fold gently until evenly combined.
  • Spoon into a serving bowl, top with extra cranberries if you like, and serve or keep covered in the fridge until needed.

Notes

Nutrition values are an estimate. Drain the pineapple well so the salad stays thick. Frozen cranberries can be pulsed straight from frozen. Keeps covered in the fridge for up to 3 days; do not freeze.
Nutrition
Calories 150 kcal
Fat 3 g
Saturated Fat 3 g
Protein 1 g
Carbohydrates 32 g
Sugar 27 g
Sodium 20 mg
Nutrition is an estimate, calculated automatically.
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