Growing up, Cranberry Fluff was (and still is) my favorite Thanksgiving treat! It goes perfect alongside turkey or as an after-dinner dessert!
I think cranberry salad has to be one of the most old-school recipes I’ve posted on Kitschen Cat this far. It’s fun to share with you recipes that I grew up eating. I think I forget that not everyone ate the same thing as kids and so it’s one of those topics of conversations that I love getting into with friends! Everybody loves to talk about food, and when it brings up memories of sitting around the table with family and friends, it’s even more fun to reminisce on.
There are two variations of cranberry salad in my family. Side number 1 likes to use whole cranberries and large marshmallows cut into quarters and side number 2 likes to food process their cranberries and use mini mallows. I went halfsies and did processed cranberries with big mallows quartered. I love the cranberry flavor mixed throughout, but I’m not a big fan of getting a whole tart cranberry in one bite, so I prefer the little bits instead. You can choose which method you’d like to go with!
We always served this at meal-time growing up (although, yes, it really should be a dessert). My mom would set out these little glass dishes that were in the shape of apples and that would be for our cranberry salad or our cranberry sauce, whichever we decided to go with. It’s actually quite delicious to take a bite of turkey followed by a bite of cranberry fluff, or if you’re feeling crazy, you can pop them in your mouth together!
We’re moving towards the end of our Thanksgiving recipes, but I still do have two left for you! On Monday I’ll be posting a pressure cooker pumpkin pie and on Tuesday a PC/Slow Cooker Breakfast bake to feed your people in the morning before your big Thanksgiving dinner. If you make any of these recipes for Thanksgiving, I would love to see! Just take a picture and tag Kitschen Cat on Instagram or Facebook.
To see my other Thanksgiving recipes, click the links below!
- 12oz fresh cranberries
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 10 oz large marshmallows, cut into fourths
- 20 oz can crushed pineapple
- In a blender or food processor, pulse cranberries until roughly chopped.
- In a medium sized bowl, combine cranberries with sugar. Stir, cover, and place in the fridge to set for 2 hours.
- Using an electric or hand mixer, beat whipping cream until stiff peaks form.
- In a large bowl, gently fold together whipping cream and marshmallows. Cover and place in the fridge to set for 2 hours.
- After 2 hours, remove both bowls from fridge, combine, and gently stir in crushed pineapple with all ingredients until fluff is completely mixed.