Gluten Free Cranberry Fluff Salad Recipe
Updated Feb 15, 2021, Published Nov 01, 2017
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This is a staple at our holiday table. About 96.5 percent of our family loves this exactly as-is, with the fluffy, creamy texture. Luckily, I can easily appease the other 3.5 percent who are not so fond of the fluff part. In case you also have guests who may not appreciate the fluffy texture of this dish, they will happily eat the relish.
Make-ahead note: This is best when made at least one full day in advance. It will seem a little liquidy at first, but as it sits and the flavors blend, it will become the perfect consistency.
Gluten Free Cranberry Fluff Salad Recipe
Ingredients
- 2 (12 ounce) packages fresh cranberries
- (12 ounce) packages fresh cranberries
- 2 (8 ounce) cans crushed pineapple, undrained
- 1½ cups sugar
- 2 cups mini marshmallows
- 3 ounces cream cheese, softened
- 2 cups heavy whipping cream
Instructions
- One day before: Pulse cranberries until coarsely chopped in a food processor. Add pineapple and sugar and pulse 2-3 times until fully combined.
- Refrigerate for at least 1 hour. At this point, set aside half of the mixture in a separate serving bowl to serve as a relish. (IMPORTANT NOTE: If you do not want to reserve half of this to serve as a relish, only use 1 package of cranberries, 1 can of pineapple, and ¾ cup sugar.)
- After the mixture has rested in the refrigerator, stir in the marshmallows. In a medium bowl, beat cream cheese on medium until smooth. Pour in the heavy cream and beat on high until stiff peaks form. Fold the cream mixture into the cranberry mixture.
- Cover and refrigerate in a serving bowl overnight or for at least 8 hours.
- Day of serving: Remove from the refrigerator and serve.
Nutrition
Calories: 227kcalCarbohydrates: 26gProtein: 1gFat: 13gSaturated Fat: 8gCholesterol: 49mgSodium: 35mgPotassium: 31mgSugar: 24gVitamin A: 545IUVitamin C: 0.2mgCalcium: 26mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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