My first Thanksgiving as a married woman (10 years ago!) was spent with my husband’s aunt and uncle and their children. My husband’s aunt brought Cranberry Fluff to the table and I was a little skeptical. But only until I tasted it. I couldn’t believe how much I loved it and immediately asked for the recipe. She told me the origin of the recipe–my mother-in-law. She also told me that my husband’s extended family always had Cranberry Fluff with Thanksgiving and even Christmas. It was an institution and I was happy to adopt it into my life too.
Never in a million years would I have expected raw cranberries, apples, nuts, marshmallows and whipped cream to taste so good. Crazy good. My little girls love this salad, too, because it’s bright pink and fluffy. Just like princesses would eat.
I’ve added my own little twists on the original recipe. I add pecans instead of walnuts, and I add orange zest and little vanilla extract for a bit of extra oomph. The best part? Well, that’s easy–the leftovers make a fantastic breakfast the next day. That is, if there are any leftovers.
Cranberry Fluff Salad
adapted from The Lion House Cookbook
2 cups raw cranberries
zest of 1/2 orange
1/2 cup granulated sugar (I used evaporated cane juice)
3 cups mini marshmallows
2-3 small Granny Smith apples, diced
1/2 cup chopped pecans, walnuts, or almonds
1 cup heavy cream, whipped
1/2 tsp. vanilla extract
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Place the cranberries and orange zest in the bowl of a food processor or blender. Pulse until finely chopped. Transfer to a bowl and add the sugar. Let stand for a few minutes and add the marshmallows. Cover and refrigerate several hours or overnight. Stir in the apples and nuts. Fold in the whipped cream and vanilla extract. Chill until ready to serve.
Makes enough for 6-8 servings.