This recipe was my mother-in-law’s, and it’s always a staple at our Thanksgiving table. Since she left us to go to heaven earlier in the year, I am dedicating this post to her – a loving mother, an amazing cook, gardener extraordinaire and prayer warrior for Jesus. Ann called it Cranberry Salad. In the south, anything with fruit is called a salad, even if it has marshmallows in it. We renamed it Cranberry Fluff. This is one of John’s favorites that she made, and he usually makes it himself. This was my first time making it, and it was super easy.
Start with 1 pound of fresh cranberries, washed and drained.
Put them in a food processor.
Whirl it up. It may take two batches depending on the size of your food processor.
Pour it in a bowl.
Add 1 can 15 1/4 oz can of crushed pineapple and 3/4 – 1 cup of sugar.
Stir it together.
Pour 1 pint of whipping cream in a mixer.
Whip until fluffy.
Stir in 1/2 pound of mini marshmallows.
Refrigerate both bowls separately for 2 hours.
Combine the two bowls.
Put it in a serving bowl.
- 1 lb. fresh cranberries, washed and drained
- 1 15¼ oz can crushed pineapple, drained
- ¾ - 1 cup of sugar
- 1 pint whipping cream, whipped
- ½ lb mini marshmallows
- 1 cup walnuts, chopped (optional)
- Whirl cranberries in a food processor.
- Mix crushed cranberries, pineapple and sugar.
- Stir whipped cream and marshmallows gently.
- Refrigerate both mixtures separately for 2 hours.
- Combine both mixtures.
- Add nuts and serve.
Have fun planning your Thanksgiving meal!