FINALLY! A day when the sun is out. Those days around here, when the sun is out in the Winter time, is very limited. I like to take full advantage of that. I work from 6 to 2:30 every day and by the time I go home, the sun is already setting. When I’m driving home, I’m praying that the sun still stays out, so I can go home and whip something up real fast to take a picture of it with natural light.
Hence this Cranberry Fluff Salad. This salad comes together in under 5 minutes and sets in the fridge. This is my favorite cranberry side dish at Thanksgiving. The canned cranberries are ok… it’s just that this salad is ten times better! It has pineapple, marshmallows, cool whip and cranberries. You pulverize fresh cranberries in the food processor and since cranberries aren’t very sweet you have to add some sugar to them. Then add the pineapple and sugar. Fold in the cool whip and you’re done! A quick and fast side salad to bring to any Thanksgiving Day table.
You don’t have to use fresh cranberries. Canned are fine too. I would sub 1 1/2 cups of canned cranberries!
Ben and I are dining a lone this Thanksgiving. My family will be out of town and so is his, so smoked turkey it will be!Not sure what sides we are having yet still.Print
Cranberry Fluff Salad
- 2 c. raw cranberries, chopped
- 1 1/4 c. sugar
- 1 1/2 c. drained crushed pineapple
- 1 lb. miniature marshmallows
- 1 pt. heavy cream (whipped) or carton Cool Whip
- 1/2 c. chopped walnuts or pecans
- Combine chopped cranberries, sugar, and pineapple and let stand 1/2 hour. Add remaining ingredients and mix well.
- Refrigerate and allow to stand overnight for flavors to develop.
- Makes about 10-12 servings
You can use canned cranberries for this. Just skip the part where you pulverize the fresh cranberries in the food processor. I would use 1 1/2 cups of canned cranberries.
- Serving Size: 10-12