Cranberry Fluff Salad
The perfect amount of sweet and tart, this cranberry fluff recipe is a fantastic addition to your holiday meal. Made with just six ingredients, it comes together quickly and easily.
Equipment
- Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 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. carton) Cool Whip thawed
- 2 cups mini marshmallows
Instructions
- Using a food processor or blender, mince the fresh cranberries. Pulse just a few times to achieve a relish consistency. 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.
- To the sweetened cranberries, add in the crushed pineapple (drained of juice) and chopped pecans. Stir together well. Add the thawed Cool Whip (or Homemade Cool Whip) and stir together until fully combined.
- Fold in the mini marshmallows. Cover and refrigerate until ready to serve.
Notes
For best results, let the cranberry fluff salad refrigerate for a couple hours before serving. This will allow the marshmallow to soften and become fluffy.
Storage: store any leftovers in an airtight container. Refrigerated salad will keep for up to 3-4 days.
Nutrition
Serving: 1gCalories: 157kcalCarbohydrates: 29gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 11mgFiber: 2gSugar: 23g
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