Monday, November 22, 2010

Cranberry Fluff Salad

This year's Thanksgiving is going to be pretty easy food-wise.  Some friends invited us over for dinner and said to bring whatever we want.  I will undoubtedly bring Cranberry Fluff Salad because it is tart, sweet, and delicious.  Everything else about the big meal could fluctuate, but this one salad is a staple at Thanksgiving nearly every year.  Although, in full disclosure, we didn't have this salad last year when we were living in Germany.  But, come on!  We were in Germany and there were a lot of unusual things about that dinner.

Think de-feathering our own turkey.

Cranberry Fluff Salad
(adapted from CDKitchen)
Printable Recipe
Serves 6-8

16 ounces fresh cranberries
1 can (20 ounces) crushed pineapple, drained well
1 cup sugar
1/2 bag (12 ounces) miniature marshmallows
2 cups whipped cream

1) Reserve several cranberries for garnish.  Chop remaining cranberries in a blender or food processor, in batches if necessary, until chopped fine.
2) In a large bowl, combine chopped cranberries, drained pineapple, and sugar.  Refrigerate overnight.
3) Up to two hours before serving, fold in marshmallows, if using, and whipped cream until combined; chill until serving time.  Place reserved cranberries on top of the salad for garnish.  Enjoy!


  1. If you are here in November we should maybe try a repeat. I would love to try this salad, and I'm pretty sure we owe you a Thanksgiving without colds and a cranky Chris.

  2. You don't need to cook the cranberries first at all?

    1. No cooking necessary. Just straight fresh cranberries.



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