Holiday Cranberry Fluff Salad
We have flipped the calendar over to November and you know what that means! Thanksgiving! I’m all about the turkey, mashed taters, and pumpkin pies that make this month so special. But when I start working on the menu for Thanksgiving, it becomes hard for me to decide which side dishes to actually make. I mean there are so many to choose from: stuffing/dressing, green bean casserole, sweet potatoes, and dinner rolls. Now all of those are absolutely delicious, but for the most part when paired together everything is brown in color. That is where this Holiday Cranberry Fluff Salad comes in to save the day!

Cranberries add a pop of color that is desperately missed from the Thanksgiving feast.
In a world of brown, gravy laden grub, this salad stands out from the rest.

In true Midwest fashion.
I say “salad” in very loose terms.

There is no lettuce, spinach, or anything that resembles a healthy green vegetable to be had in this side dish.
No, this salad is more dessert with its mound of mini marshmallows stirred together with sweetened mashed cranberries and chopped pecans.

Let’s be honest, is anyone really counting calories or the “healthy” factor of their Thanksgiving meal?
I say put on your comfy pants my friends and “Gobble Till Ya Wobble!”


Holiday Cranberry Fluff Salad
Ingredients
- 1 lb Fresh Cranberries
- 2 cups Sugar
- 1 can (20 oz) Crushed Pineapple, drained
- 1 pkg (16 oz) Mini Marshmallows
- 1 cup Chopped Pecans
- 1 pint Heavy Whipping Cream
Instructions
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Put cranberries into a large food processor or blender. Pulse until the cranberries are finely ground.
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Pour cranberries into a large container and stir in sugar. Cover and refrigerate mixture overnight.
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The next day, add the drained crushed pineapple, mini marshmallows, and chopped pecans.
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Into a chilled bowl, add the heavy whipping cream. Then using an electric mixer, beat the cream into stiff peaks.
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Gently fold the whipped cream into the sweetened cranberry and marshmallow mixture.
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Chill until ready to serve.
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