This cranberry fluff is sweet, tart, creamy, and the perfect side dish to your Holiday dinners. This is a must have at my family’s Thanksgiving dinner table. It’s so creamy, light, and the perfect combination of sweet and tart!
post & pictures updated October 2017
What is your favorite Thanksgiving side dish? For me, I am all about the side dishes at Thanksgiving because I am not a big meat eater. I eat it but it’s not the first thing I eat when given a choice. It’s hard for me to choose just one but if I had to say, my very favorite side dishes at Thanksgiving, it is sweet potato casserole and this cranberry fluff.
Don’t let this cranberry fluff fool you. It may not look like much….. it is incredibly hard to photograph to where it looks edible. But trust me, it is so stinking good. I am usually not one to repeat dishes because I love trying all kinds, but this stuff gets made all the time. Thanksgiving dinner. Christmas Dinner. And even Easter.
You’ll start by chopping up an entire bag of fresh cranberries. I use a food processor but you could also just use a cutting board and knife to chop them finely. Add it to a bowl with some crushed pineapple and sugar and then let it hang out in the fridge for one hour.
When you take it out you might think you did something wrong because there will be liquid at the bottom of the bowl. But that’s ok! Don’t drain that liquid because you will need it.
Add some mini marshmallows and freshly whipped cream + cream cheese and mix it all together. At this point it will still be pretty loose so you need to stick it back in the fridge for about 6-8 hours before serving so it has time to thicken up.
This is a great dish to make the night before or first thing in the morning. I think it gets better and better the longer it sits in the fridge. Whenever I make it we are eating leftovers for several days after, and it’s still just as good as day 1.
Give this one a try! Even if you think you hate cranberries I am pretty sure you’ll still love this. No Holiday dinner table is complete without! At least at our house 🙂
Serves 8-12 side dish
This cranberry fluff is sweet, tart, creamy, and the perfect side dish to your Holiday dinners. This is a must have at my family's Thanksgiving dinner table. It's so creamy, light, and the perfect combination of sweet and tart!
5 based on 1 review(s)
- 1 package (12-ounce) fresh cranberries
- 1 cup granulated sugar
- 1 can (8 oz) crushed pineapple, undrained
- 2 cups mini marshmallows
- 4 ounces cream cheese, softened
- 2 cups heavy whipping cream
- In a food processor or mini food chopper (you can also use a blender or by hand with a knife), pulse/chop the cranberries until they are coarsely or finely chopped, depending on your preference.
- Add the sugar and pineapple, pulse once or twice, and pour into a bowl. If your food processor is small, you may have to do 2-3 batches.
- Cover and refrigerate for at least an hour to let the flavors blend.
- Stir in the marshmallows.
- In a medium bowl or bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad and stir to combine together.
- Cover and refrigerate for at least 6 hours or overnight. It gets thicker the longer it sits in the fridge. As mentioned, I think it tastes best the day after because it's nice and thick and the flavors come together.
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