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Cranberry Fluff Salad with Marshmallows

Cranberry fluff salad with marshmallows combines finely chopped tart cranberries, crushed pineapple, and miniature marshmallows in a creamy whipped-cream dressing. Chill it until cold for a fluffy, sweet-tart side dish with soft marshmallows and a little cranberry texture.
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Prep Time 15 minutes
Chilling 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh cranberries rinsed and picked over
  • 1 cup granulated sugar
  • 1 can (8 oz) crushed pineapple drained well
  • 2 cups miniature marshmallows
  • 1 cup heavy cream cold

Equipment

  • 1 food processor
  • 1 electric mixer

Method
 

  1. Pulse the cranberries in a food processor until finely chopped but not pureed.
  2. In a large bowl, stir the chopped cranberries with the sugar until combined, cover, and refrigerate for at least 4 hours or overnight.
  3. Stir the drained pineapple and marshmallows into the cranberry mixture.
  4. In a medium bowl, beat the heavy cream with an electric mixer until medium-stiff peaks form.
  5. Gently fold the whipped cream into the cranberry mixture.
  6. Cover and refrigerate for 1 hour before serving.

Notes

For the best texture, finely chop the cranberries without pureeing them. Keep covered in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free variation, use chilled coconut cream in place of the heavy cream.