CRANBERRY FLUFF

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Cranberry fluff is easy and delicious.

Cranberry fluff -The Southern Lady Cooks

Cranberry fluff makes a great dish anytime or make it for any holiday or event.  It is really pretty on your Christmas table, have it for Thanksgiving or Easter, too.  We love this stuff and can’t get enough of it, so I buy fresh cranberries in the fall and freeze them to make this all year round.  This fluff is addictive, if you like cranberries, you won’t be able to leave it alone.  You might also like our recipe for cherry fluff.

Cranberry fluff can be taken to any gathering.

1 (8 ounce) bag fresh or frozen cranberries

1 cup white granulated sugar

1 (8 ounce) can crushed pineapple with pineapple juice (do not drain)

1 1/2 cups miniature marshmallows

1 1/2 cups shredded coconut

1 (8 ounce) cool whip

1 cup chopped nuts

Chop cranberries into small pieces with a knife or put in a food processor and pulse.  Add sugar to cranberries and stir well.  Add crushed pineapple with juice.  Stir in marshmallows, coconut, cool whip and nuts.  Refrigerate overnight for best results to let ingredients blend.  I make this the morning of the day before I will serve it.  It keeps well for several days refrigerated and the recipe could be doubled for a large gathering.  Serve as a side dish or dessert.  Makes 8 to 10 servings.

Note:  If you want to make your cranberry fluff more pink add a couple drops red food coloring.

Cranberry fluff -The Southern Lady Cooks

Cranberry Fluff
Prep Time
10 mins
 

This Cranberry Fluff is super easy to make and is perfect for any occasion. We love it during the holidays. 

Course: Side Dish
Cuisine: American
Keyword: christmas recipe, cranberry, cranberry dessert, cranberry fluff, easy side dish, thanksgiving recipe
Servings: 10 servings
Author: The Southern Lady Cooks
Ingredients
  • 1 8 ounce bag fresh or frozen cranberries
  • 1 cup white granulated sugar
  • 1 8 ounce can crushed pineapple with pineapple juice (do not drain)
  • 1 1/2 cups miniature marshmallows
  • 1 1/2 cups shredded coconut
  • 1 8 ounce cool whip
  • 1 cup chopped nuts
Instructions
  1. Chop cranberries into small pieces with a knife or put in a food processor and pulse.  Add sugar to cranberries and stir well.  Add crushed pineapple with juice.  Stir in marshmallows, coconut, cool whip and nuts.
  2. Refrigerate overnight for best results to let ingredients blend.  I make this the morning of the day before I will serve it.  It keeps well for several days refrigerated and the recipe could be doubled for a large gathering.  Serve as a side dish or dessert.  Makes 8 to 10 servings.

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2 Comments

  1. Thank you for sharing this recipe. I made it for Christmas dinner at my sister-in-laws, where she had 20 people. It was deliciousness at it’s best (I made it with and without walnuts as my brother-in-law is allergic to them), Thank you again.

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