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Cranberry Fluff

Our cranberry fluff is the real deal using fresh or frozen cranberries and homemade whipped cream.
Prep Time20 minutes
Chill2 hours
Total Time2 hours 20 minutes
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: Cranberry Fluff
Servings: 8 servings
Author: Caytlin McCleery

Ingredients

  • 12 ounces cranberries
  • 1 cup granulated sugar divided
  • 1 tablespoon orange zest
  • 4 ounces cream cheese softened
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces crushed pineapple drained
  • 2 cups mini marshmallows

Instructions

  • Rinse cranberries and remove any that are soft or bruised.
  • Place the 12 ounces cranberries into a food processor or blender; pulse until cranberries are finely chopped but not pureed.
  • Place crushed cranberries in a bowl and sprinkle 1/2 cup of sugar and 1 tablespoon orange zest over the cranberries and toss to coat. Cover with plastic wrap and place in refrigerator for at least 1 hour.
  • In a separate bowl, beat the softened 4 ounces cream cheese and remaining 1/2 cup of sugar, together until smooth and fluffy.
  • Gradually add the 1 cup heavy cream and 1 teaspoon vanilla extract to the cream cheese mixture. Continue to beat until the mixture is combined and forms stiff peaks.
  • In a large bowl, combine the cranberry mixture, drained 8 ounces crushed pineapple and the cream cheese mixture. Fold together until well incorporated. Then gently fold in the 2 cups mini marshmallows.
  • Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Best serve chilled with cookies, pretzels, and fruit.

Nutrition

Calories: 291kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 119mg | Potassium: 140mg | Fiber: 2g | Sugar: 40g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 0.3mg
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