It wasn't Thanksgiving without my grandmother's cool and tangy cranberry fluff. With only four ingredients, it's a cinch to make. Now my siblings and I carry on her tradition. —Leah Nicholes, San Diego, California
Cranberry Fluff Salad Recipe photo by Taste of Home
1 package (12 ounces) fresh or frozen cranberries, thawed
2 cups sugar
2 cups heavy whipping cream
1 cup chopped pecans, toasted
Pulse cranberries in a food processor until coarsely chopped; transfer to a large bowl. Stir in sugar; refrigerate, covered, at least 2 hours.
To serve, beat cream until soft peaks form. Stir pecans into cranberry mixture; fold in whipped cream. If desired, top with additional cranberries and chopped pecans.
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.