Cranberry Fluff Salad


– 1 (12 oz.) bag, fresh cranberries – 1/3 cup granulated sugar or granular monk fruit sweetener – 1 (8 oz.) can, crushed pineapple, drained – 1/2 cup pecans, chopped – 1 (8 oz.) container Cool Whip, thawed – 2 cups mini marshmallows


Step 1

Using a food processor or blender, mince the fresh cranberries. Pulse just a few times to achieve a relish consistency.

Step 2

Transfer to a bowl and stir in the sugar or your sweetener of choice. Cover and refrigerate the cranberry mixture for at least 2 hours or overnight. This will help soften and sweeten the cranberries, helping them become less tart.

Step 3

To the sweetened cranberries, add in the crushed pineapple (drained of juice) and chopped pecans.

Step 4

Stir together well. Add the thawed Cool Whip and stir together until fully combined.

Step 5

Fold in the mini marshmallows. Cover and refrigerate until ready to serve.

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