Food and Recipes Recipes Cranberry Fluff Salad 5.0 (3) 3 Reviews Sweet, tart, and delightfully creamy. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 13, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Chill Time: 4 hrs Total Time: 4 hrs 15 mins Servings: 8 Yield: (serving size: 1 cup) At any Southern get-together, whether it be a casual Sunday dinner or festive holiday feast, there is a place for a retro fluff salad, and this recipe for cranberry salad is guaranteed to liven up any spread. Made with simple ingredients and super easy to prep, this vintage-inspired recipe is sweet, tart, creamy, and studded with crunchy pecans for a well-rounded flavor to top off any meal—because in true Southern fashion, we don't always save these delicacies for after dinner is finished, instead plopping a hearty scoop right next to the green bean casserole. Every ingredient for this cranberry salad is easy to find, especially considering you can use fresh or thawed frozen cranberries from the grocery store. Just a few more staples—cream cheese, heavy whipping cream, seedless red grapes, and mini marshmallows—you're set with a fruity, fluffy treat that even the kids will love. Serve up this Cranberry Fluff Salad at Thanksgiving, Christmas, and come summertime, too. Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall Ingredients 12 ounces fresh or thawed frozen cranberries (about 4 cups) 3/4 cup granulated sugar 3 cups miniature marshmallows (from 1 [10-oz.] pkg.) 4 ounces cream cheese, at room temperature 2 cups heavy whipping cream 1/4 teaspoon kosher salt 1 cup chopped toasted pecans 1 cup red seedless grapes, halved Directions Pulse cranberries in a food processor until finely chopped with some coarse pieces remaining, about 6 to 8 pulses. Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall Transfer to a large bowl, and stir in sugar and marshmallows. Cover and chill 4 hours or up to overnight. Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall Beat cream cheese with a stand mixer fitted with paddle attachment on medium speed until creamy and free of lumps, about 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 cup heavy cream, and continue beating until mixture starts to thicken, about 2 minutes. Add remaining 1 cup cream, and continue beating until soft peaks form, about 2 minutes. Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall Fold cream mixture into cranberry mixture, and stir in salt, pecans, and grapes. Serve immediately, or cover and chill up to 3 days. Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall Rate it Print