Cranberry Fluff Salad: Easy Thanksgiving Side Dish Recipe

Instructions:

1. Chop the Cranberries: Add the fresh cranberries and granulated sugar to the bowl of a food processor. Pulse 8–10 times until the cranberries are coarsely chopped but not pureed. You should still see distinct, small pieces.
2. Macerate: Transfer the cranberry mixture to a bowl. Stir in the orange zest. Cover the mixture tightly and refrigerate for a minimum of 4 hours, or ideally, overnight. The sugar will dissolve into the berries, softening them and creating a syrupy base.
3. Prepare Add-ins: Thoroughly drain the crushed pineapple in a fine-mesh sieve, pressing out all excess liquid. Chop the pecans roughly. Set aside.
4. Whip the Cream: Pour the chilled heavy whipping cream into a clean mixing bowl. Using an electric mixer, whip the cream starting on medium speed, gradually increasing to high. When soft peaks form, add the confectioners' sugar and continue whipping until firm, stiff peaks are achieved.
5. Combine the Base: Add the chilled, macerated cranberry mixture (and its accumulated syrup) to the large mixing bowl. Add the well-drained crushed pineapple, mini marshmallows, and chopped pecans (if using). Stir gently just until combined.
6. Fold in the Fluff: Scoop one-third of the whipped cream into the cranberry mixture. Fold it in carefully to lighten the base. Then, gently fold in the remaining two-thirds of the whipped cream in two additions, taking great care not to deflate the air. Stop folding as soon as no white streaks of cream remain.
7. Final Chill: Transfer the finished Cranberry Fluff Salad to a decorative serving dish. Cover and chill for at least 1–2 hours before serving to allow the flavours to fully marry and the marshmallows to slightly soften.