Can I use frozen cranberries instead of fresh?

Absolutely! Thaw them completely first and drain any excess liquid before chopping. Frozen cranberries work especially well when fresh ones aren't in season, making this a year-round possibility.

Why did my salad turn out watery?

This typically happens when the pineapple and cranberry mixture isn't drained properly. Make sure to allow adequate draining time after the initial sugar maceration, and use a fine mesh strainer if needed to remove excess liquid.

Can I prepare this salad the day before serving?

Yes, in fact, I recommend it! Making it 12-24 hours ahead allows the flavors to develop beautifully while maintaining the ideal texture. Just keep it well-covered in the refrigerator until serving time.

Is there a substitute for the heavy cream if I want a lighter version?

You can use a premade whipped topping instead of the heavy cream and cream cheese mixture. While the flavor won't be quite as rich, it's a good option for those looking to reduce calories or simplify preparation.

Cranberry Fluff Salad Recipe

Description

This Cranberry Fluff Salad is a delightful and festive dish that’s perfect for holiday gatherings or any celebratory meal. The fresh cranberries provide a tart contrast to the sweetness of the marshmallows and crushed pineapple, while the creamy dressing adds a luscious texture. It’s a chilled dessert-like salad that’s easy to prepare and always a crowd-pleaser.

Ingredients

Units Scale

Cranberry Mixture

12 ounces fresh cranberries (340 grams)
8 ounces crushed pineapple, drained (227 grams, 1 can)
3/4 cup granulated sugar (150 grams)

Creamy Base

4 ounces cream cheese, room temperature (114 grams, 1/2 brick)
2 cups heavy whipping cream, cold (454 grams)
3 cups miniature marshmallows (384 grams)

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Instructions

Prepare the Cranberries
Add the cranberries to a food processor and pulse until they are finely chopped, resembling the texture of crushed pineapple. Transfer the chopped cranberries to a large mixing bowl.
Combine Cranberry Mixture
Add the crushed pineapple and granulated sugar to the cranberries. Stir everything together until well combined. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Once chilled, drain off any excess liquid.
Prepare the Cream Base
In a mixing bowl, use a hand mixer to beat the room-temperature cream cheese until it’s smooth and free of lumps. Scrape down the sides of the bowl as needed and mix again for a velvety texture.
Whip the Cream
Pour in the cold heavy whipping cream into the cream cheese mixture. Begin mixing on a low speed to incorporate the cream, ensuring to scrape down the sides. Gradually increase the mixer’s speed to high until stiff peaks form, signaling that the whipped cream is ready.
Fold in Ingredients
Gently fold the whipped cream mixture into the cranberry mixture. Once combined, incorporate the miniature marshmallows, folding gently to ensure everything is evenly distributed.
Chill and Serve
Transfer the salad to the refrigerator and let it chill for at least 2 hours before serving. This resting time allows the flavors to blend and the salad to set. Serve cold and enjoy!

Notes

Frozen cranberries can be substituted, but make sure to thaw them fully and drain any excess liquid before using.
Be careful not to over-mix the salad to maintain the whipped cream’s light and airy texture.
For the best results, prepare the salad about 4 hours ahead of serving. This will enhance the flavor and structure of the dish.
While the salad holds best in the refrigerator, it can be kept at room temperature for up to 2 hours. Make sure to serve it cold as the whipped cream dressing starts to melt after 30 minutes at room temperature.

Nutrition

Serving Size: ~1 cup
Calories: 320
Sugar: 28mg
Sodium: 60mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg