Best Cranberry Fluff Recipes

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CRANBERRY FLUFF



Cranberry Fluff image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 264 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 80mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.

CRANBERRY FLUFF



Cranberry Fluff image

Delicious, quick, and easy fruit salad! Good for the winter; not many summer-fruits.

Provided by Doty

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

3 cups miniature marshmallows
2 cups ground cranberries
¾ cup white sugar
2 cups diced apple
½ cup seedless grapes, halved
½ cup chopped walnuts
¼ teaspoon salt
½ cup heavy whipping cream

Steps:

  • Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
  • Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
  • Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 45 g, Cholesterol 20.4 mg, Fat 10.4 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 103 mg, Sugar 35.7 g

CRANBERRY-ORANGE FLUFF



Cranberry-Orange Fluff image

Dessert salad, fluff or whatever you call this wonderful stuff-it's simple to prepare, beautiful to look at and delicious to eat. It's also perfect for holiday entertaining, especially in this sweet-tart-tangy rendition. Canned cranberries and chopped pecans add a chewy and crunchy contrast to the creamy base of whipped topping and cream cheese, while mandarin oranges add sweetness (and take the place of the pineapple that's a dessert salad standby). Serve up a bowl of this pretty pink salad, and watch how quickly it disappears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 7

1 can (14 oz) whole berry cranberry sauce
1 package (8 oz) cream cheese, softened
2 tablespoons sugar
1 can (11 oz) mandarin oranges, well drained
1 container (8 oz) Cool Whip frozen whipped topping, thawed
2 cups miniature marshmallows
1/4 cup chopped toasted pecans

Steps:

  • In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
  • Gently fold in whipped topping and marshmallows. Top with pecans.
  • Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize About 2/3 Cup, Sodium 75 mg, Sugar 22 g, TransFat 0 g

CRANBERRY FLUFF SALAD



Cranberry Fluff Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 4

1 package (12 ounces) fresh or frozen cranberries, thawed
2 cups sugar
2 cups heavy whipping cream
1 cup chopped pecans, toasted

Steps:

  • 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.

Nutrition Facts : Calories 413 calories, Fat 26g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 19mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 3g fiber), Protein 2g protein.

VEGAN CRANBERRY FLUFF SALAD



Vegan Cranberry Fluff Salad image

Creamy, dreamy cranberry fluff salad made vegan with coconut whipped cream and vegan-friendly mini marshmallows. Is it a salad? Is it a dessert? Does it matter? :)

Provided by Kare for Kitchen Treaty

Number Of Ingredients 6

1 1/2 cups fresh cranberries
1/2 cup granulated sugar*
1 20-ounce can crushed pineapple in juice, drained well
2 1/2 cups coconut whipped cream (from about 3 cans full-fat coconut milk**)
2 cups vegan mini marshmallows (I like Dandies)
1/2 cup + 2 tablespoons raw or toasted unsalted pecans (chopped)

Steps:

  • Place the cranberries and the sugar into a high-powered blender or food processor. Pulse until finely chopped but not pureed. Transfer mixture to an airtight container and refrigerate overnight. Add your cans of coconut milk to the refrigerator at the same time. The coconut cream needs to be chilled in order to make the coconut whipped cream.
  • The next day, add cranberries to a large bowl. Drain the pineapple by pouring into a fine-mesh strainer and press gently on the pineapple with the back of a wooden spoon to extract as much liquid as possible. Pour drained pineapple into bowl with cranberries. Add 1/2 cup pecans. Stir until combined.
  • To make the coconut whipped cream, scoop the coconut cream off of the top of the cans of coconut milk. Save the liquid for smoothies or discard. Add the coconut cream to a medium bowl. Using a hand mixer, whip the coconut cream until smooth and fluffy. Add 2 1/2 cups of the coconut whipped cream to the salad along with the marshmallows. Use a spatula to fold the whipped cream into the salad.
  • Serve topped with remaining pecans. You can serve this immediately or refrigerate in an airtight container for 3-4 days (stir again before serving). Can also be frozen but I recommend thawing and stirring before serving (some cranberry fluff can be served frozen but we didn't think the vegan version was great frozen).

CRANBERRY FLUFF FRUIT DIP WITH FRUIT WREATH



Cranberry Fluff Fruit Dip with Fruit Wreath image

Serve this delicious dip made using marshmallow crème and fruits in the middle of an assorted fruit wreath - perfect appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 11

1 (7-oz.) jar marshmallow creme
1 (8-oz.) pkg. cream cheese, softened
1/4 cup frozen cranberry-orange sauce, thawed
1 bunch curly endive
2 red apples, sliced
2 tablespoons lemon juice
3 small clusters seedless red grapes
3 small clusters seedless green grapes
5 or 6 strawberries
1 star fruit, sliced, if desired
2 tablespoons pomegranate seeds, if desired

Steps:

  • In small bowl, combine marshmallow creme and cream cheese; beat until smooth. Stir in cranberry-orange sauce.
  • Line large platter with endive leaves. Place bowl of dip in center. Dip apple slices in lemon juice; arrange in circle about 1 inch from edge of plate, overlapping slices. Arrange grapes and strawberries on apples randomly around dip. Tuck slices of star fruit among other fruit. Sprinkle pomegranate seeds over endive leaves.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 21 g

CRANBERRY FLUFF



Cranberry Fluff image

Move over ambrosia salad: This sweet and tangy Thanksgiving side dish -- a Midwestern classic -- is as delicious as it is festive looking. It can also be whipped up in a matter of minutes, a boon for any holiday host.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups fresh or frozen cranberries
1/2 cup sugar
3 cups mini marshmallows
1 cup halved red grapes
1/2 cup chopped walnuts
1 sweet, crisp apple, such as such as Honeycrisp or Pink Lady, cut into small dice
1/2 cup whipped cream or prepared whipped topping

Steps:

  • Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
  • When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

CHUNKY CRANBERRY FLUFF



Chunky Cranberry Fluff image

A sweet and chunky cranberry relish.

Provided by MamaHen

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 8h10m

Yield 40

Number Of Ingredients 6

1 pound cranberries, chopped
1 cup white sugar
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
1 (10.5 ounce) package miniature marshmallows
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple

Steps:

  • Stir cranberries and sugar together in a bowl; refrigerate 8 hours to overnight.
  • Stir whipped topping, pineapple, marshmallows, and walnuts into the cranberry mixture.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 17.1 g, Fat 4.8 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 12.5 mg, Sugar 13.9 g

CRANBERRY FLUFF SALAD



Cranberry Fluff Salad image

Family-favorite holiday dessert salad. Light, crisp, sweet, and tart.

Provided by Rachel

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package fresh cranberries
½ cup white sugar
1 medium tart apple
3 cups mini marshmallows
½ cup seedless red grapes, halved
½ cup pecans, chopped
¼ teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
  • Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
  • Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 44.6 g, Fat 12.1 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 104.3 mg, Sugar 35.1 g

SUNNY'S NUNYA BUSINESS CRANBERRY FLUFF PIE



Sunny's Nunya Business Cranberry Fluff Pie image

Provided by Sunny Anderson

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 5

One 14-ounce can whole-berry cranberry sauce, drained
14 ounces sweetened condensed milk
1/4 cup orange juice (no pulp if possible)
8 ounces whipped topping (in a tub!)
1 prepared graham cracker crust

Steps:

  • In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping.
  • Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.

CRANBERRY FLUFF CHRISTMAS SALAD



CRANBERRY FLUFF CHRISTMAS SALAD image

Yield 10 1 cup

Number Of Ingredients 6

12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

Steps:

  • In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush. Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend. Stir in the marshmallows. In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

QUICK CRANBERRY FLUFF



Quick Cranberry Fluff image

This tangy pink fluff gets "crunch" from chopped apples and nuts. It's terrific as a salad or dessert, and it keeps well in the refrigerator. I serve any leftovers with sandwiches the next day. -Tena Huckleby, Greeneville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 8

4 cups fresh or frozen cranberries
3 cups miniature marshmallows
3/4 cup sugar
2 cups finely chopped apples
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in marshmallows and sugar. Cover and refrigerate overnight. , Just before serving, stir in the apples, grapes, walnuts and salt. Fold in whipped cream.

Nutrition Facts : Calories 280 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 77mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 5g fiber), Protein 2g protein.

CRANBERRY FLUFF



Cranberry Fluff image

Roosamanna is a soft pink fluff made by furiously whipping cranberry juice and farina with sugar, which transforms the mixture into an Adrià-worthy foam.

Provided by Julia Moskin

Categories     easy, dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup cranberry juice cocktail
1 cup unsweetened cranberry juice
3 tablespoons quick-cooking farina, such as Farina Mills
3 tablespoons sugar, more to taste
1/2 teaspoon vanilla extract
1/8 teaspoon lemon juice, or to taste
Thin gingersnaps, for serving (optional)

Steps:

  • Bring juices to a boil in a saucepan. Slowly whisk in farina and sugar, and simmer, whisking often, 10 minutes. Pour into a large bowl or the bowl of a stand mixer and let cool at least 10 minutes. Stir in vanilla and lemon juice. It should be quite sweet and quite tart. Adjust sugar or lemon juice if needed.
  • Whip at high speed until very fluffy, creamy and pale pink, 8 to 10 minutes. Scrape into ramekins or into a serving bowl, smooth top with a rubber spatula, and refrigerate at least 4 hours or overnight before serving (with gingersnaps, if desired).

WEIGHT WATCHERS "CRANBERRY FLUFF"



Weight Watchers

Another one of my weight watcher fluff finds. All of the fluff recipes I am posting can be put into a graham cracker pie crust but you will need to adjust the points.

Provided by chris_tam

Categories     Dessert

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 3

6 ounces Cool Whip (half tub)
1 ounce fat-free sugar-free vanilla pudding
21 ounces light cranberry sauce

Steps:

  • mix coll whip with the dry pudding mix.
  • Fold in the cranberry sauce and chill.
  • note servings are a guess.

Nutrition Facts : Calories 67.6, Fat 5.4, SaturatedFat 4.6, Sodium 5.3, Carbohydrate 4.9, Sugar 4.9, Protein 0.3

CRANBERRY FLUFF DESSERT



Cranberry Fluff Dessert image

This recipe was given to me by a very dear lady whom I've always considered as my second mom. She is a fabulous cook and I remember being a child and loved eating Sunday dinner at her house.

Provided by Laura Yoder

Categories     Other Desserts

Number Of Ingredients 8

12 oz fresh cranberries, grind
1 small box strawberry or cherry jello
2 c sugar
MIX AND LET STAND FOR 2 HOURS.
1 large frozen whipped topping, thawed
2 c miniature marshmallows
1/2 c chopped pecans
1 small can crushed pineapple

Steps:

  • 1. After cranberries, jello and sugar have stood for 2 hours, fold in cool whip, marshmallows, pecans and crushed pineapple. Mix well. Refridgerate.
  • 2. Can be divided and froze for later use.

QUICK CRANBERRY FLUFF RECIPE



Quick Cranberry Fluff Recipe image

This tangy pink fluff gets â??crunchâ? from chopped apples and nuts. Itâ??s terrific as a salad or dessert, and it keeps well in the refrigerator. I serve any leftovers with sandwiches the next day.

Provided by @MakeItYours

Number Of Ingredients 8

4 cups fresh or frozen cranberries
3 cups miniature marshmallows
3/4 cup sugar
2 cups finely chopped apples
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in marshmallows and sugar. Cover and refrigerate overnight.
  • Just before serving, stir in the apples, grapes, walnuts and salt. Fold in whipped cream.
  • Yield: 10 servings.
  • Originally published as Cranberry Fluff in Taste of Home
  • December/January 2008, p42
  • Nutritional Facts
  • 4 cup equals 280 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 77 mg sodium, 43 g carbohydrate, 5 g fiber, 2 g protein.
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CHUNKY CRANBERRY FLUFF



Chunky Cranberry Fluff image

"A sweet and chunky cranberry relish."

Provided by @MakeItYours

Number Of Ingredients 6

1 pound cranberries, chopped
1 cup white sugar
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
1 (10.5 ounce) package miniature marshmallows
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple

Steps:

  • Stir cranberries and sugar together in a bowl; refrigerate 8 hours to overnight.
  • Stir whipped topping, pineapple, marshmallows, and walnuts into the cranberry mixture.

CRANBERRY FLUFF



CRANBERRY FLUFF image

Really good. I always make it for the holidays.

Provided by Joanne Sarver @Jsar

Categories     Fruit Salads

Number Of Ingredients 6

1 can(s) 14 1/2 oz crushed pineapple
2 package(s) 7 oz. each miniature marshmallows
1 cup(s) heavy cream, whipped
3/4 cup(s) coconut
1 pound(s) fresh cranberries
1 1/2 cup(s) sugar

Steps:

  • Grind cranberries. Add sugar mix and chill. Add remaining ingredients in order as above. Blend together with cranberries. Serves 6 to 8.

CRANBERRY FLUFF



CRANBERRY FLUFF image

Categories     Fruit

Number Of Ingredients 4

1 14-ounce can whole berry cranberry sauce
1 20-ounce can crushed pineapple, drained
8 ounces frozen whipped topping, thawed (I'll make my own...my family is spoiled)
3 cups Mini Campfire® Marshmallows

Steps:

  • In a large bowl, stir together cranberry sauce and crushed pineapple. Fold in whipped topping until thoroughly combined. Stir in Mini Campfire® Marshmallows. Cover and chill for at least two hours before serving.

CRANBERRY FLUFF



Cranberry Fluff image

Here's another one of those recipes I found in a Taste of Home magazine that sounds good, but I've yet to try. It states "this tangy pink fluff gets "crunch" from chopped apples and nuts. Terrific as a salad or dessert and keeps well the the refrigerator. Will have to try this as soon as I have time, maybe you will too. Prep time does not include overnight refrigeration. Also you can use fresh or frozen cranberries, but for whatever reason, it wouldn't accept that in the ingredients.

Provided by Bonnie G 2

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups cranberries, fresh
3 cups miniature marshmallows
3/4 cup sugar
2 cups apples, finely chopped
1/2 cup walnuts, chopped
1/2 cup green grape, quartered
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • Place cranberries in food processor; cover and process until finely chopped.
  • Transfer to a large bowl; stir in marshmallows and sugar.
  • Cover and refrigerate overnight.
  • Just before serving, stir in the apples, grapes, walnuts and salt.
  • Fold in the whipped cream.

Nutrition Facts : Calories 262.1, Fat 12.8, SaturatedFat 5.9, Cholesterol 32.6, Sodium 80.5, Carbohydrate 38.2, Fiber 2.8, Sugar 29.2, Protein 1.9

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