There isn’t anything on my Thanksgiving menu that my kids love more than this Cranberry Salad. Let’s be honest, I LOVE it too; almost as much as homemade stuffing and sweet potato casserole.
Did your Grandma ever make this Cranberry Salad for Thanksgiving? Or maybe another relative? This is kind of an old-school recipe that I secretly really, really love. I sometimes pretend I’m too good for the fluff marshmallow “salads,” but I absolutely love them. It’s like eating dessert during your meal, but it’s acceptable! We affectionately refer to this salad as “cranberry fluff”. I friend made the recipe years ago from here and it’s been a family favorite ever since!
Only SIX simple ingredients!
Cranberry Salad in 5 steps:
Chop cranberries. Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
Mix fruit and sugar. Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well.
Refrigerate. Cover and refrigerate for an hour or longer. Drain most of the juice.
Whip cream and cream cheese. In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks.
Combine and refrigerate. Fold the creamy mixture into the salad. Fold in marshmallows. Cover and refrigerate for several hours or overnight.
Tips for Success:
Make ahead and storing cranberry salad:
To make ahead: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving. To store: Store cranberry salad covered, in the refrigerator for 2-3 days. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe November 2015. Updated November 2019 with new process photos and improved instructions and tips. Recipe adapted from Mel’s Kitchen Cafe.
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