Cranberry Fluff Salad
Recipes Holidays Quick and Easy Salad Seasonal cooking Side-dish
Description
This beautiful fruit salad will dress up any holiday table. It's easy to make, delicious, fluffy and flavorful. Make it a day in advance to let the flavors meld together.
Ingredients
12 oz. fresh or frozen cranberries
1 c. sugar
8 oz. can crushed pineapple, with its juices
1/2 c. chopped walnuts or pecans
1 to 2 c. mini-marshmallows
1 pint heavy whipping cream
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Chop cranberries in a food processor, but not too finely. (First, set a few aside for garnish, if desired.)
In a bowl, mix the cranberries with the sugar, pineapple and walnuts. Place in the refrigerator for 1 hour for flavors to meld and sugar to completely dissolve.
Remove cranberry mixture from the fridge; set aside.
Beat the heavy whipping cream into stiff peaks.
Add 1 to 2 cups mini-marshmallows to the mixture until thoroughly incorporated.
Slowly fold in the whipped cream, until completely pink.
Refrigerate for at least 4 hours, but overnight is even better.
Serve cold, garnished with whole cranberries.
10 servings.
Tips:
If it seems a bit watery, don't worry. The marshmallows will absorb a lot of the moisture during refrigeration.
Make sure the heavy whipping cream is whipped into stiff peaks.
More marshmallows can be added, as needed.