Cranberry Fluff is so good that we serve it every year for Thanksgiving and Christmas! If you’re looking for something a little bit different to add to your menu this year, I highly recommend you give this a try. I honestly can’t decide if it pairs better with a roasted turkey or smoked prime rib. The sweet and slightly tart flavor cuts through all of the heavier holiday foods and rounds out the flavors perfectly. And as an added bonus, it can be made the day ahead!
I recently read the cookbook Salt, Fat, Acid, Heat by Samin Nosrat and learned that the tartness of cranberries adds acid to a meal which in turn compliments and enhances all of the other flavors. Now I understand why cranberry sauce has been a Thanksgiving tradition for so many years…but I have to say that even the cranberry sauce haters in my family really like Cranberry Fluff. I hope you’re able to give it a try – a definite favorite!
Here’s how it’s made!
Start by chopping up a bag of washed cranberries in a blender or food processor. Process until chopped into small pieces, but not puréed.
Add a small, drained can of crushed pineapple (again pineapple haters in my family love this recipe) and some granulated sugar. You’d never guess there was pineapple in here, it just adds a little sweetness and texture.
Process a few times until mixed, being careful not to turn it to purée.
Place this mixture in a serving bowl and refrigerate for about an hour while the flavors combine and mellow.
Stir in 2 heaping cups of mini marshmallows.
Meanwhile, in a large mixing bowl, beat some softened cream cheese until it starts to lighten up a little. To the cream cheese, add some cream and whip until light and fluffy. Fold this mixutre into the cranberry and marshmallow mixture!
Now is when you’re wondering if Cranberry Fluff belongs on a dessert table instead of a dinner table, but I’m here to tell you it definitely belongs next to the roasted turkey! The flavors compliment each other so well!
I wish I could give you all a sample, I know you’d be hooked. Enjoy!
Cranberry Fluff
12-ounce package fresh cranberries, washed
1 cup granulated sugar
8-ounce can crushed pineapple, drained
2 heaping cups mini marshmallows
4 ounces cream cheese, room temperature
2 cups heavy whipping cream
Directions
In a food processor or blender, pulse until the cranberries are coarsely chopped. Try to use a little restraint in processing them, so they don’t turn to complete mush.
Add the sugar and pineapple, pulse once or twice, and pour into a serving bowl. Cover and refrigerate for at least an hour to let the flavors blend.
Stir in the marshmallows.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
Cover and refrigerate for four hours or up to overnight. Cranberry Fluff tastes best the next day!
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