An easy 6-ingredient creamy Cranberry Salad. A delicious twist on traditional cranberry sauce. This Cranberry Fluff Salad gets rave reviews from family. It couldn’t be any easier to make for the holiday season!
Now that fall flavors are here and Thanksgiving and Christmas are approaching, it’s the perfect time to head to the grocery store and stock up on fresh cranberries.
If you’re looking for the next potluck side dish or dessert to bring to Thanksgiving or Christmas dinner, I have you covered. This vintage cranberry salad has been a family favorite for years. You may even hear it go by the name fluff salad. It’s the same great dish and there are so many different ways to change up the recipe but this is always how my grandmother made it.
It’s best to make this salad the night before to allow the flavors to develop and for it to sweeten up some.
If you’ve ever wondered how to use fresh cranberries for the holiday season it’s easy. Once you learn to make Thanksgiving recipes for the holiday season, this recipe will always come to mind.
This cranberry fluff salad is traditionally served for Thanksgiving but we love to make it for Christmas dinner and Mother’s Day. I even made it for Easter one year, too. It’s such a classic potluck recipe that I’ll stock up on fresh cranberries and freeze them over winter to use in the spring.
Do you have a special recipe that you make during the holidays? I have a few, like my Sweet Buttermilk Cornbread, Jingle Juice Holiday Punch, and Pecan Snowballs. Every year, my family asks me to make one of these special recipes for the holiday season and this cranberry salad always makes the list, too.
When I think of Thanksgiving in the Mid-West, this vintage cranberry fluff salad comes to mind for potluck style holiday parties. The holiday season has always been my favorite time of year. I have fond memories of baking with my mom in the kitchen while she would host all the holiday parties at our house. We made a lot of retro or vintage recipes like a red and green jello mold with canned pineapples and juice. This cranberry salad is just another vintage recipe we’d make in the early 1990’s.
Cranberries are a hard fruit and it’s perfectly fine to eat them raw. However, they are a little bitter or tart so it makes sense to serve them with sugar. In this recipe, I prepare the fruit ahead of time by finely chopping it and allowing it to soak in sugar overnight.
This way, the cranberries have time to slightly soften in the sugar as it turns to liquid. This step makes for an amazing salad that is so delicious, you’ll eat it by the spoonfuls! If you can’t get your hands on fresh or frozen cranberries or you want to bring this dish to a potluck party out of season, try canned cranberries. Be sure to cut the amount of sugar back since canned cranberries are packed with sugar.
For a taste of Thanksgiving, try my no-bake Cranberry Fluff Salad. Featuring seasonal fresh cranberries, pineapple, marshmallows, and whipped cream, this fruit salad has a lot of fresh and satisfying ingredients that will satisfy your taste buds this Thanksgiving.
This cranberry salad doesn’t have jello or cream cheese it in, but once you try my recipe it will become a family stable for Thanksgiving and Christmas dinner.
Cranberry Fluff Salad
- 12 ounces ( about 3 cups ) fresh or frozen cranberries
- 20 ounces crushed pineapple, juice drained
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 2 1/2 cups mini marshmallows
- 8 ounces whipped cream topping
- Drain and discard pineapple juice.
- In a food processor/chopper, chop fresh cranberries. If using frozen, make sure any liquid is drained then chop.
- In a large bowl, combine chopped cranberries, crush pineapple, sugar, salt, and marshmallows. Stir to combine.
- Cover bowl with plastic wrap. Refrigerate 4 hours or overnight.
- Whip up 8 ounces whipped cream or use premade whipped cream.
- Fold whipped cream into cranberry fluff to combine.
- Serve cold.