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This side dish is always present at my family gatherings for the Holidays! We have it at Thanksgiving and Christmas. I first got my hands on the Cranberry Fluff recipe when I signed up to bring this to a Ward Christmas Party in 2006 or 2007. I still have that recipe, hand written by Robin Leishman, and pull it out every year at this time! Cranberry Fluff is sweet, delicious, and mysterious. It is highly addictive and you will find yourself grabbing more to put on your plate! You need a food processor for the cranberries, this is the one that I’ve had for years and love. This recipe takes some planning, because the cranberries need to soak in sugar overnight. Then the whole fluff has to chill for at least one hour, so plan ahead for this one. You won’t be sorry!The original recipe calls for nuts, but we don’t use them. On the side dish spectrum, it definitely falls on the dessert side of things. We make it in place of a Jell-O salad which really isn’t a salad at all, right? You’ve got your pineapple, marshmallows, cranberries, and whipped cream. Magical! Here is the recipe (note – we usually double this):
Cranberry Fluff Recipe
- 1 bag cranberries frozen
- 2 cups sugar
- 2 cups heavy whipping cream
- 1 cup coarsely chopped pecans or walnuts optional
- 1 16 ounce can crushed pineapple in its own juice
- 1/2 package miniature marshmallows
Grind cranberries in a food processor until coarsely chopped. Stir in the 2 cups of sugar and refrigerate overnight.
The next day, whip the heavy cream until semi-stiff peaks form. Chop the nuts (if using) and drain pineapple. Stir together the cranberry mixture, pineapple, nuts, and marshmallows. Gently fold in the whipped cream.
Chill at least 1 hour and serve.