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Cranberry Fluff

This fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. —Lavonne Hartel, Williston, North Dakota
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10 servings

Ingredients

  • 4 cups fresh or frozen cranberries
  • 3 cups miniature marshmallows
  • 3/4 cup sugar
  • 2 cups diced unpeeled tart apples
  • 1/2 cup halved green grapes
  • 1/2 cup chopped nuts
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, whipped

Directions

  • Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; add marshmallows and sugar. Cover and refrigerate for 4 hours or overnight.
  • Just before serving, stir in the apples, grapes, nuts and salt. Fold in whipped cream.
Nutrition Facts
3/4 cup: 264 calories, 12g fat (6g saturated fat), 27mg cholesterol, 80mg sodium, 38g carbohydrate (30g sugars, 3g fiber), 3g protein.

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Reviews

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Average Rating:
  • MHadley
    Nov 10, 2019

    Just loved LindaGuzmans rating.

  • LindaGuzman
    Nov 5, 2019

    Followed the recipe - Loved it! Sunflowerfields, did you even try the recipe or just feel the need to give everyone your version?

  • Judykmm
    Nov 14, 2018

    I think most families have either this recipe or one very similar. It’s just a must. The Holiday meals wouldn’t be the same without some version of this recipe.

  • Sunflowerfields
    Nov 10, 2018

    Have had my recipe for years. It is a little different. I do not use grapes. And I use two Red Delicious apples cut up into small pieces. The night before I need the salad I grind up two 12 oz pkgs of the cranberies, put in 3/4 cup sugar and one large (drained) crushed pineapple. The next morning I dice up the two apples, add the marshmallows, one cup of English walnuts chopped and then whip the cream (stiff) and mix the salad. Real whipped cream is a must, not the non-dairy kind. I then put it in a clear glass bowl for serving. It is so pretty, you want to see it all. The only reason I gave this a 4 star is because I like mine better.

  • tonissweettreats
    Nov 13, 2014

    I make this every year for Christmas and Thanksgiving. It's my family's favorite and is also the most requested recipe of anything I make and take to dinners. I always have to double the recipe because everyone wants more.

  • glitterchatter
    Dec 18, 2012

    This recipe has been in my husband's family f-o-r-e-v-e-r, and I am currently the keeper of the famous Fluff recipe. Our recipe is slightly different than the one above. First, I've found the 12 oz. bag of cranberries makes 3 ground cups, and that's plenty. It's easy to freeze the cranberries ahead of time, and food process frozen. Also, since we want a Fluff-y, cloud-like texture, we don't use the grapes, but we do make sure the apple, 1 stalk of celery, and at least 1 banana are finely chopped. A small can of very well-drained crushed pineapple is added too for sweetness and consistency. It's a beautiful salad. Easy to make. So requested! For us, it isn't Thanksgiving or Christmas without the Fluff!

  • desireecat100
    Dec 27, 2011

    LOVE THIS, Beautiful for Christmas, but if you want to make this later in the year buy your cranberries when in seanson and freez them. My sister-in law doesn't like cranberries BUt she likes this

  • loopyjane3377
    Dec 22, 2011

    I have made this recipe since it appeared in the Oct/Nov Issue of TOH 2002. It is wonderful. I have to make it every year now.

  • amazaw
    Oct 27, 2011

    This is a family favorite. I make it evey year for Thanksgiving and Christmas. The flavor is outstanding, a nice balance of sweet and tart. I have served this as a side dish with a traditional Thanksgiving dinner and also on the dessert table. It is a really nice balance to all the sweet, heavy desserts.

  • qtpie_in
    Feb 8, 2011

    This is a new favorite! I made it for the Superbowl party we attended & EVERYONE loved it! Even someone who HATES fruit went back for seconds of this! I used fat free cool-whip instead of the heavy whipping cream & substituted Splenda for the sugar & it still turned out FABULOUS!