Description
Cranberry Fluff is a vibrant and festive no-bake side dish combining tart fresh cranberries, sweet pineapple, mini marshmallows, juicy grapes, and crunchy nuts, all folded into fluffy whipped cream. Perfect for holidays like Thanksgiving, this refreshing salad-like dessert offers a delightful balance of textures and flavors that can be prepared ahead for convenience.
Ingredients
Scale
Fruit Mixture
- 1 (12 oz) bag fresh cranberries
- 1 cup granulated sugar
- 1 (8 oz) can crushed pineapple, drained
- 1 cup seedless red grapes, halved
Add-ins
- 2 cups mini marshmallows
- 1 cup chopped walnuts or pecans
Whipped Cream
- 1 cup heavy whipping cream (or 1 container of whipped topping)
- 1 teaspoon vanilla extract
Instructions
- Chop Cranberries: In a food processor, pulse the fresh cranberries until they are finely chopped, creating a slightly chunky texture.
- Macerate Cranberries: Transfer the chopped cranberries to a large mixing bowl, stir in the granulated sugar, then cover and refrigerate for at least 1 hour to let the cranberries release their juices and soften.
- Combine Fruit and Mix-ins: After chilling, add the drained crushed pineapple, mini marshmallows, halved grapes, and chopped nuts into the cranberry mixture, stirring gently to combine evenly.
- Whip Cream: In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Alternatively, use pre-made whipped topping for ease.
- Fold Whipped Cream: Gently fold the whipped cream into the cranberry mixture until fully incorporated, ensuring a light and airy texture.
- Chill Before Serving: Cover the combined mixture and refrigerate for at least 2 hours to let the flavors meld and the texture firm up.
Notes
- This dish can be made a day ahead and kept refrigerated to enhance flavor integration.
- For a lighter version, substitute heavy cream with whipped topping and use reduced-sugar mini marshmallows.
- Cranberry Fluff works wonderfully as both a holiday side dish and a no-bake dessert option.
