This post may contain affiliate links. Please read our disclosure policy.
This pretty Cranberry Fluff Cranberry Salad, made with fresh cranberries, makes a sweet and delicious cranberry salad, side dish, or dessert for a Thanksgiving or Christmas holiday dinner.
I love the holidays with all the wonderful food and especially the fresh cranberries. For our Thanksgiving and Christmas dinners, cranberry sauce, Cranberry Christmas Cake, and this Cranberry Fluff Cranberry salad made with fresh cranberries, marshmallows, pineapple, pecans, and whipped topping are always expected. I would not dare show up for a holiday dinner without these delicious cranberry dishes.
They call this Cranberry Fluff a salad. However, to me, since it is made with Cranberries, Marshmallows, Pineapple, and whipped topping, it really is a dessert.
If you like this, then try my Watergate Salad because it was green! This Watergate Salad is a Pistachio Fluff salad.
However, I lightened up the Cranberry Fluff salad by using stevia sweetener instead of sugar.
With all the heavy foods at holiday dinners, it feels good to lighten up our favorite Cranberry Fluff Salad. I decided not to tell anyone in the family that I swapped out the sugar for Stevia Sweetener, and guess what? No one noticed. Yay! That is a sweet victory! {Pun Intended.}
To make this Cranberry Fluff Salad you will to chop the cranberries using a food processor. Then sprinkle them with Stevia Sweetener, and cover and refrigerate overnight.
Then just add the pineapple, marshmallows, whipped topping, and pecans.
Stir the Cranberry Fluff Salad until everything is well combined. Then refrigerate for several hours or overnight. This is a great dish to make for the holidays because you can make it in advance a day or two before Thanksgiving and refrigerate it, and it will be perfect when it is time for your holiday dinner.
If you love cranberries like we love cranberries, then you need to make this Cranberry Fluff. You may also want to check out our other cranberry recipes, including not only sweet dishes, but savory recipes as well, such as Cranberry Pork, and my Apple Walnut Cranberry Salad.
It is your turn to make this easy Cranberry Fluff. Give it a try. Come back and let me know how your family liked it.
Also, check out our other Fluff recipes, including Pumpkin Fluff and Oreo Fluff.
Recipe
Cranberry Fluff Recipe
Ingredients
- 1 12-ounce package cranberries
- 12 packets Stevia Sweetener (equal 1/2 cup sugar)
- 1 8-ounce can crushed pineapple (drained)
- 2 cups mini marshmallows
- 1 8-ounce container refrigerated lite whipped topping
- 1/2 cup chopped pecans
Instructions
- Dice the cranberries in a food processor.
- Transfer the cranberries to a bowl and sprinkle with Stevia Sweetener. Stir until well combined.
- Cover and refrigerate the cranberries overnight.
- Add pineapple and pecans to cranberries and stir.
- Add small marshmallows and stir.
- Fold in whipped topping until thoroughly combined.
- Serve the Cranberry Fluff immediately or cover and refrigerate until ready to serve.
Lane & Holly @ With Two Spoons says
So super festive! Looking forward to cranberry season!
Michele says
Thank you Lane and Holly.
Megan @ MegUnprocessed says
Love the combination of cranberry, pineapples and pecans!
Tracy sabb says
Hello my name is Tracy. And I would love love love to make this cranberry fluff however one of your ingredients calls for pineapples now my question is this can I substitute the pineapple for another fruit considering the fact that I’m allergic to all citrus fruits which means pineapples oranges lemons limes grapefruits also no go for me anything seriously I cannot have it so can I replace or omit the pineapple. Thank you
Rachel says
I realize this is not a timely reply but I’m hoping that someone will benefit from it. My grandma always made this recipe but used sliced grapes instead of pineapple. It wasn’t until I went looking for the recipe that I realized it was more commonly made with pineapple. I still use grapes and they’re fantastic. Feel free to substitute those for the pineapple!
Michele says
I love to hear about family recipes. I bet that tastes great with grapes. I may try that some time. Thanks for sharing.
Leah says
Can you make this without leaving the cranberries overnight? I’m planning on making this tomorrow and just saw that it said start the cranberries the night before.
Michele says
Hi Leah, thanks for the question. If you can’t leave the cranberries overnight start them tomorrow as early as you can tomorrow. It is good if the cranberries sit for at least an hour. I hope that helps.
David says
absolutely amazing. i didn’t use any splenda and just sparkled a little honey on top. it turned out amazing. thank you for this recipe.
irma says
you don’t need to cook the cranberries before? sorry I must sound pretty silly now knowing anything about cranberries.
Thanks,
Irma
Michele says
Hi Irma, no worries. It is better to ask if you have a question, and most likely there are others out there with the same question. For this recipe, it is really easy. No, you don’t cook the cranberries for this recipe.
Irma says
Michele,
Thanks so much for the information. I am going to love making this salad.
Happy Holidays
Irma
Carol Smith says
Can you use canned cranberries instead of fresh?
Michele says
Hi Carol,
I recommend trying frozen cranberries first. If they don’t have any, then maybe try the canned cranberries. If they have canned whole cranberries, that would be best.
Thanks,
Michele
Shari W. says
Made this using regular white sugar and it was delicious! In the past I’ve made a similar dish that used Jello powder instead of the sugar but this recipe was SO MUCH BETTER!!! Thank you!
Patti says
This salad was delicious! Just wondering how to measure out a serving size for a diabetic.
Michele says
Hi Patti,
Thank you. I’m glad you liked it. I’m not a dietition and am not comfortable giving a serving amount for diabetics because it depends on several things, including what else they are eating during that meal and during the day. I would recommend that whoever this is for discuss it with a dietitian on if and how it can fit in their diabetic meal plan. While using the Splenda in the recipe reduces some sugar, the recipe still has sugar in it from the pineapple, marshmallows, and whipped topping that would be taken into consideration for a diabetic.
Thanks,
Michele
Paula Sedlacek says
I have made this recipe since 1971 (Cranberry Jubilee Salad) and it’s always a big hit. I believe the reason it sits overnight is to ensure the sugar is completely dissolved and the ground cranberries are macerated. Also, I always add more pineapple because it stretches the recipe and I love pineapple. My sister made this recipe with red grapes and that was delicious, too.