This Fluffy Cranberry Salad is a delightful blend of sweet, tangy, and creamy flavors that’s perfect for any occasion. With its airy texture and vibrant bursts of cranberry, every bite feels like a celebration. The rich creaminess balances the tartness, creating a dish that’s as refreshing as it is indulgent.
In just 4 hours and 20 minutes, you can whip up this show-stopping salad that’s sure to impress. The combination of smooth, velvety whipped cream and juicy cranberries offers a satisfying contrast, while a hint of sweetness ties it all together. It’s a crowd-pleaser that’s as easy to make as it is delicious to enjoy!
What You’ll Need
- 12 ounces fresh cranberries (or frozen, thawed if fresh aren’t available)
- 1 cup sugar (adjust to taste or use a sugar substitute for a lighter option)
- 8 ounces crushed pineapple (do not drain – the juice adds flavor and moisture)
- 4 ounces cream cheese (room temperature for easy mixing)
- 2 cups heavy whipping cream (chilled for best results)
- 2 cups mini marshmallows (or regular marshmallows cut into smaller pieces)
How to Make It
- Prepare the cranberries: Add fresh cranberries to a food processor or blender and pulse until finely chopped. (For chunkier texture, pulse less.) Transfer to a mixing bowl.
- Mix the base: Stir in sugar and crushed pineapple (with juice) into the chopped cranberries. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Make the cream mixture: While the cranberry mixture chills, beat the cream cheese in a separate bowl until smooth. Gradually add the heavy whipping cream and continue beating until stiff peaks form, about 3-4 minutes.
- Combine everything: Add the cream mixture to the chilled cranberry mixture and stir until well combined. Gently fold in the mini marshmallows.
- Chill and set: Cover the salad and refrigerate for 3-4 hours (or overnight) to allow it to set. Stir briefly before serving for a smooth, fluffy texture.
Perfect Pairings: Serving Suggestions
This Fluffy Cranberry Salad is a versatile dish that shines as a side or dessert! Serve it alongside roasted turkey or ham for a festive holiday meal, or as a sweet treat after dinner. For a fun twist, scoop it into individual dessert cups and top with a sprinkle of toasted pecans or a drizzle of caramel sauce. It’s also a great addition to potlucks—just bring a spoon and watch it disappear!
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Swap the mini marshmallows for chopped nuts like walnuts or pecans for a crunchy texture. If you prefer a tangier flavor, reduce the sugar to ¾ cup or add a splash of orange zest. For a tropical twist, mix in shredded coconut or swap the crushed pineapple for mandarin oranges. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-chopped cranberries or pulse them in your food processor the night before. You can also prepare the cream cheese and whipped cream mixture ahead of time and store it in the fridge. When ready, simply combine everything and let it set. If you’re in a rush, 2 hours in the fridge will do, though 3-4 hours is ideal for the best texture.
Storage and Reheating Tips
This salad keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain its freshness. If the salad separates slightly, give it a quick stir before serving. Note that the marshmallows may soften over time, but the flavor will still be delicious. Avoid freezing, as the texture of the whipped cream and marshmallows may change.
Equipment Guidance for Success
A food processor or blender is key for finely chopping the cranberries, but a sharp knife and cutting board will work if you prefer a chunkier texture. Use a stand mixer or hand mixer to whip the cream cheese and heavy cream to stiff peaks—this ensures a light and fluffy consistency. A large mixing bowl and spatula are all you need to combine everything effortlessly.
Fluffy Cranberry Salad Recipe
Ingredients
- 12 ounces fresh cranberries
- 1 cup sugar
- 8 ounces crushed pineapple do not drain
- 4 ounces cream cheese room temp
- 2 cups heavy whipping cream
- 2 cups mini marshmallows
Instructions
- Add fresh cranberries to a food processor or blender and pulse until they are finely chopped (if you like bigger pieces, you can pulse as little or as much as you desire)
- Place the chopped cranberries into a bowl and mix in sugar and pineapple. Cover bowl and place in the fridge for at least an hour to let the flavors meld.
- While the cranberry mixture is in the fridge, beat the cream cheese until smooth and then add in the whipped cream. Continue to beat until stiff peaks form (usually takes 3-4 minutes).
- Add the cream mixture to the cranberries and mix well. Fold in the marshmallows and then place back in the fridge for 3-4 hours to let salad set up.
- You can also make this salad a day in advance – just give it a quick stir before serving.