Cranberry Fluff

Delicious, quick, and easy fruit salad! Good for the winter; not many summer-fruits.

Print Recipe

Prep Time 20

Total Time 4 20

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2111.3 kcal

Equipment

1 Saucepan For melting marshmallows and cranberries
1 Whisk or Heat-Resistant Spatula For stirring mixtures over heat and folding
2 Mixing Bowls One for chilling marshmallow mixture, one chilled for whipping cream
1 Electric Mixer For achieving stiff peaks with whipping cream

Ingredients

Main

3 cups miniature marshmallows
2 cups ground cranberries
¾ cup white sugar
2 cups diced apple
½ cup seedless grapes halved
½ cup chopped walnuts Optional
¼ teaspoon salt
½ cup heavy whipping cream

Instructions

Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

Notes

To achieve the best consistency for the marshmallow base, ensure you cook it over very low heat with constant stirring; this prevents scorching and ensures a smooth, uniform melt. Grinding cranberries fresh offers the best vibrant color and tartness, balancing the sweetness. For an elevated flavor profile, consider adding a pinch of orange zest to the cranberry mixture before chilling. When whipping the cream, always use a well-chilled bowl and beaters; this significantly aids in achieving stiff peaks quickly and prevents over-whipping, which can result in a grainy texture. Fold the whipped cream gently to maintain its airy volume, ensuring the fluff remains light and delicate.