Who else has a soft spot for those sweet vintage salads that include nary a vegetable? I sure do. Whether it’s Watergate Salad or Ambrosia or this Cranberry Fluff, these “salads” have a way of blurring the line between side dish and dessert in a nostalgic (and delicious) way. If you haven’t had Cranberry Fluff yet, it just might be your new favorite. It’s sweet and tangy, creamy and a little bit chewy from the marshmallows, and it’s a holiday classic for a reason. And hey, you’re meant to make it a day ahead, so it’s the perfect addition to an already busy holiday spread!

While there are a ton of retro marshmallow-filled salads out there, I think this one is at the top of the list. The fresh cranberries really balance out the sweetness of the other ingredients so its less cloying than some of its salad cousins. Give it a try if you haven’t yet!

What Ingredients Do You Need for Cranberry Fluff?

• Fresh cranberries.
• Sugar and orange zest.
• Crushed pineapple. (Drain it well!)
• Mini marshmallows.
• Chopped pecans.
• Frozen whipped topping.

Some people make theirs without pecans but I love the added crunch!

How Do You Make Cranberry Fluff?

You do need to get out your food processor here, but it’s well worth it. You’ll use it to pulse those cranberries until they’re very finely chopped, then transfer them to a bowl and stir in some sugar and orange zest. Let that sit for 15 minutes or so so the sugar can pull the liquid out of the cranberries. This ensures you don’t have a watery salad and that you get more concentrated flavor.

Then, just drain off that excess liquid, mix in some drained crushed pineapple, marshmallows, and pecans, and fold in some whipped topping. That’s it! Your work is done. Off to the fridge it goes overnight.

Why Does Cranberry Fluff Need to Chill?

The chill time is what turns this from a bowl of ingredients into fluff. The marshmallows soften into the whipped topping, and the cranberries mellow out so they’re tart but not sharp. Give it at least 4 hours, but overnight is really best if you can.

Can I Use Real Whipped Cream?

You sure can. Make sure it’s stiff to begin with and fold it gently so it doesn’t lose much air. It will break down faster than the whipped topping so if you’re aiming to make this more than the night before, whipped topping is the way to go.

Can I Use Frozen Cranberries?

You can, just thaw and drain them first so you don’t add extra liquid. Fresh is easy to find around the holidays, though, and gives the best texture. A can of cranberry sauce will work too, but it will end up sweeter and the tartness of the fresh cranberries is really what makes this delicious.

Can I Make It Ahead of Time?

Absolutely. That’s really how it’s meant to be done. It keeps in the fridge for up to 3 days, which makes it a great make-ahead holiday side.