This cranberry fluff salad has been on our Thanksgiving table for as long as I can remember, and it somehow disappears faster than the pie. Sweet pineapple, tart fresh cranberries, crunchy pecans, and a cloud of homemade whipped cream come together in one bowl for a salad that tastes just as good as dessert.
This is one of those old fashioned holiday recipes everyone seems to have a version of, but ours leans on fresh cranberries instead of canned, and real whipped cream instead of a tub of Cool Whip, for a brighter, lighter flavor.
It's gluten free, comes together in minutes, and only gets better the longer it chills, so it's one less thing to worry about on Thanksgiving or Christmas Day.
If you are looking for more cranberry recipes try my Frozen Cranberry Margarita Mocktail, my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs or my Gluten Free Orange Cranberry Butter Cookies.
You can find all of my Christmas recipes here: Easy Gluten Free Christmas Recipes
You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes and Substitutions
- How to Store and Make Ahead
- Ways to Customize This Cranberry Fluff Salad
- Top Tip
- Frequently Asked Questions
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- Cranberry Fluff Salad
- Cranberry Fluff Salad Ingredients
- Instructions
Why You'll Love This Recipe
- Made with fresh cranberries and real whipped cream instead of canned sauce or a tub of Cool Whip
- Comes together in one bowl in under 15 minutes of hands on time
- A gluten free dessert salad that works for both Thanksgiving and Christmas
- Gets better the longer it chills, so it's easy to make ahead for a busy holiday
Ingredient Notes and Substitutions
A few small details make a big difference in how this salad turns out. Make sure to drain the crushed pineapple well before adding it, since extra liquid will thin out the whipped cream and make the salad watery instead of fluffy.
Fresh cranberries give the brightest flavor and best texture, but if fresh aren't available, frozen cranberries work too as long as they are thawed and well drained first. If you are short on time, a tub of whipped topping can stand in for the homemade whipped cream, though the flavor and texture will not be quite as light.
- Nuts: pecans or walnuts both work well, or leave them out for a nut free version.
- Marshmallows: classic mini marshmallows are traditional, but colored mini marshmallows make it feel extra festive for Christmas.
- Pineapple: be sure to use crushed pineapple, not pineapple chunks or tidbits, for the right texture.
How to Store and Make Ahead
This salad is easiest to enjoy within a day or two of making it, since the marshmallows and whipped cream will start to lose their fluffy texture the longer they sit. Store leftovers covered in the refrigerator for up to 2 days.
To get ahead of your holiday prep, you can chop the cranberries and mix them with the sugar up to 2 days in advance and store that mixture separately in the refrigerator, then stir everything else together the day before you plan to serve it. This salad does not freeze well, since the whipped cream and marshmallows change texture once thawed.
Ways to Customize This Cranberry Fluff Salad
This recipe is easy to make your own with a few simple swaps or additions.
- Fold in a cup of mandarin orange segments for extra sweetness and color.
- Add a handful of shredded coconut for a texture similar to ambrosia salad.
- Stir in a little orange zest for a brighter, more citrusy flavor.
- Swap the pecans for toasted walnuts, or leave the nuts out entirely.
Top Tip
The fresh cranberries and granulated sugar are chopped up in a food processor. How fine you want the cranberries is up to you. I like them a little bit chunky, so I adjust my food processor setting to chop instead of puree.
Frequently Asked Questions
Cranberry fluff salad is a sweet, creamy salad made with fresh cranberries, pineapple, marshmallows, and whipped cream. It's similar to other fluff or ambrosia style salads, but it stands out for its bright, tart cranberry flavor, which makes it a favorite at Thanksgiving and Christmas.
I haven't frozen this salad before. I like it cold, but I don't think frozen would be as good.
If you are wanting to freeze it for later you could do that if you are using store bought whipped cream. Store bought whipped cream freezes easily and defrosts to the same consistency. If you are making homemade whipped cream it may separate as it defrosts, so I wouldn't suggest freezing it.
Yes, and it actually tastes better when you do. You can chop the cranberries and mix them with the sugar up to 2 days ahead, then stir in the remaining ingredients the day before serving. See the Storage and Make Ahead section above for details.
Yes. Draining the crushed pineapple well before adding it is an important step. Skipping it will add extra liquid to the salad and make it watery instead of thick and fluffy.
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Cranberry Fluff Salad
- Total Time: 2 hours 15 minutes
- Yield: 4 cups 1x
- Diet: Gluten Free
Description
This sweet and tart cranberry fluff salad is a Thanksgiving and Christmas classic that always disappears fast. It comes together in minutes and gets even better the longer it chills, making it one of the easiest make ahead desserts for your holiday table.
Ingredients
- 1 ½ cups Fresh Cranberries
- ¾ cup Granulated Sugar
- 1 cup Crushed Pineapple, drained
- 1 cup Pecans, chopped
- 2 cups Small Marshmallows
- 3 cups Whipped Cream
Instructions
Place the fresh cranberries and granulated sugar in your food processor and chop them into pieces. Adjust your food processor for the consistency you would like. I like hearty chunks of cranberries.
In a medium sized bowl pour the cranberry mixture, crushed pineapple, pecans, marshmallows and whipped cream. Stir all the ingredients together until they are mixed well.
Place the covered bowl in the refrigerator for at least two hours before serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 2 hours, 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Food Processor
- Cuisine: American
If you make this cranberry fluff salad, I would love to hear how it turned out. Leave a comment and a star rating below, and tag @smallfarmbiglife on Instagram so I can see your holiday table. Looking for more holiday dishes? Check out my full collections of Gluten Free Christmas Recipes and Gluten Free Thanksgiving Recipes.
Cranberry Fluff Salad Ingredients
Instructions
Place the fresh cranberries and granulated sugar in your food processor and chop them into pieces. Adjust your food processor for the consistency you would like. I like hearty chunks of cranberries.
In a medium sized bowl pour the cranberry mixture, crushed pineapple, pecans, marshmallows and whipped cream. Stir all the ingredients together until they are mixed well.
Place the covered bowl in the refrigerator for at least two hours before serving.
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