This easy cranberry salad is made with fresh cranberries, fresh pineapple, mini marshmallows, cream cheese, sugar, and fresh whipped cream. Perfectly sweet, tart, and creamy. This classic side dish recipe has been modernized and is better than ever!
Add the cranberries to a food processor and pulse until they are completely chopped, but not pureed. If you would like to add your fresh pineapple at the same time, you can do that as well.
Pour the cranberries into a large bowl. Stir in the sugar. Cover and refrigerate for about 1 hour. Drain the juice.
While the cranberry pineapple mixture is chilling, make the homemade whipped cream. In a medium bowl, beat the softened cream cheese until completely smooth. Make sure the cream cheese is softened so it is smooth and creamy. Add the heavy cream and whip until stiff peaks form.
Fold the cream mixture into the cranberry pineapple mixture. Fold in the marshmallows.
Cover and refrigerate for several hours or overnight.
Notes
Can you make Cranberry Fluff ahead of time?
Yes! I suggest making it the day before to allow the cranberries and sugar to marry and the flavors to develop. You can always add the marshmallows the day of, if so desired. This fresh cranberry salad will last for several days in the refrigerator.