Easy Cranberry Fluff Salad Recipe for Holiday Sides
Make this simple, crowd-pleasing Cranberry Fluff Salad for your next holiday dinner or potluck. It combines sweet and tangy flavors with a light, creamy texture.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 4 hr 25 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can crushed pineapple, drained
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup granulated sugar
- 1 (3 ounce) package raspberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 cup heavy cream, whipped
- 1 cup miniature marshmallows
- 1 cup chopped pecans
Instructions
- In a medium saucepan, combine the drained crushed pineapple, whole berry cranberry sauce, and granulated sugar. Heat over medium heat until the mixture just begins to simmer. Remove from heat.
- In a separate bowl, dissolve the raspberry gelatin completely in the cup of boiling water. Stir in the cold water.
- Slowly whisk the gelatin mixture into the warm cranberry-pineapple mixture until fully combined.
- Chill the mixture in the refrigerator until it is partially set, about 1 to 2 hours. The mixture should be thick but not completely firm.
- Gently fold the whipped heavy cream, miniature marshmallows, and chopped pecans into the partially set cranberry mixture.
- Transfer the salad to a serving bowl or mold. Chill for at least 4 hours, or preferably overnight, before serving.
Notes
- You can substitute the raspberry gelatin with strawberry or orange gelatin for a slight flavor variation.
- For a make-ahead holiday salad, prepare the salad completely and chill it overnight.
- If you prefer a less sweet salad, reduce the granulated sugar to 3/4 cup.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 45g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg