Cranberry Fluff Salad

By • November 25, 2014 0 Comments

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Cranberry Fluff Salad

Author Notes: Traditional Midwest ambrosia salad without the weird ingredients- no neon colored jello, no cool whip. I kept the marshmallows and crushed pineapple; it seemed like sacrilege not to. Hilarybee


Serves 8-10

Not Cool Whip

  • 1/4 cup water
  • 1 1/4 teaspoons gelatin
  • 1/2 teaspoon cream of tartar
  • 16 ounces container of heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoons pure vanilla extract

Everything Else

  • 2 1/2 cups fresh cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup red jam (I like cherry or seedless raspberry)
  • 20 ounces can of crushed pineapple
  • 3 cups mini marshmallows
  1. Combine the gelatin and the water in a small saucepan. Bring to a simmer on medium low heat, then take it off the heat. Allow gelatin to completely cool (no, seriously--unless you want whip cream soup).
  2. In a mason jar or other container with a lid, combine 1/2 cup whipping cream with the cream of tartar. Shake until thoroughly combined and there are no chunks. Combine the tartar/cream mix with the gelatin and the rest of the whipping cream in a stand mixer fitted with a whip attachment or use electric hand beaters. Beat on medium high until soft peaks form, about two minutes. Turn the mixer to low and stream in the powder sugar, then add the vanilla.
  3. Prep the cranberries. In the bowl of a food processor, blitz the cranberries and sugar together for 15 seconds. The cranberries should be very small pieces. If a few halves remain, all the better. In a large mixing bowl, mix together the cranberry/sugar mixture and the jam with a spatula. Add the pineapple chunks and marshmallows. Finally, fold in the stabilized whipped cream. Some insist fluff must be served frozen. I prefer my fluff chilled. It will keep about 2 days in your fridge.

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