Cranberry Fluff: A Cozy Holiday Treat for New Cooks

The holidays are all about comfort, tradition, and gathering around good food with loved ones. Cranberry Fluff is a timeless gem—a creamy, tangy, sweet mix that’s a breeze for kitchen newbies. No baking, just a few ingredients, and simple steps deliver a fluffy delight that’s perfect as a dessert or side, complementing any festive spread.

Ingredients

12-ounce package fresh cranberries: The tart backbone that balances the sweetness.

¾ cup granulated sugar: Tames the cranberries’ bite and boosts their flavor.
8 ounces cream cheese (softened): Brings richness and a subtle tang for extra creaminess.
2 cups heavy whipping cream: Whipped to peaks for that light, airy feel.

¾ cup powdered sugar: Sweetens the cream smoothly, no grit.
1 teaspoon vanilla extract: Adds a cozy, warm note to the mix.
8-ounce can crushed pineapple (drained): A bright, fruity touch that pairs with the cranberries.

2 cups mini marshmallows: Chewy bits that sweeten and set the fluff.

Instructions

Prep the Cranberries:
Pulse fresh cranberries and granulated sugar in a food processor until finely chopped but not mushy. The sugar softens them and draws out sweetness. No processor? Chop by hand—it’ll just take a little longer.

Whip the Cream Base:
Beat softened cream cheese in a large bowl until smooth—no lumps allowed! Add heavy whipping cream, powdered sugar, and vanilla, then whip until stiff peaks form—lift the beaters, and the peaks should stand tall. (Beginner tip: Start low to avoid splashes, then crank to medium-high. Takes 3-5 minutes. Don’t overdo it, or you’ll get butter!)

Mix It Together:
Gently fold the chopped cranberries and drained pineapple into the whipped mix with a spatula—folding keeps it airy. (Note: Drain the pineapple well—press it in a strainer—to avoid a runny fluff.)

Add Marshmallows:
Fold in mini marshmallows until they’re scattered evenly. They add chew and help it firm up.

Chill It:
Cover and refrigerate for at least 3 hours—or overnight. This lets flavors mingle and marshmallows soften just right.

Serve Up:
Give it a light stir before scooping into bowls or serving alongside holiday favorites.

Notes

Whipped Cream Check:
Unsure about stiff peaks? Lift your whisk—if peaks stand straight, you’re set. If they flop, whip 30 seconds more.

Fixing Runny Fluff:

Drain pineapple thoroughly—extra liquid is the culprit.

Whip cream to stiff peaks; soft peaks won’t hold.
Chill for the full 3 hours—marshmallows soak up moisture over time.

Make Ahead:
It’s even better after sitting! Prep up to 24 hours ahead and store covered in the fridge.

Why It’s Great

This Cranberry Fluff is a holiday lifesaver—simple enough for beginners, yet special enough to impress. No cooking means no stress, and prepping ahead frees you up for other dishes or guest time. I first made it as a nervous newbie for Thanksgiving, and it was a hit—proof that tasty doesn’t need to be tricky.

Variations

Dairy-Free: Swap in dairy-free cream cheese and coconut cream for the heavy cream.
Less Sugar: Try monk fruit sweetener or erythritol instead of sugars.
Crunchy Add-In: Toss in chopped pecans or walnuts.

Fruit Twist: Sub mandarin oranges or chopped apples for pineapple.

Serving Ideas

Sidekick: Matches roasted turkey, ham, or stuffing.

Dessert Style: Serve in bowls with pecans or coconut flakes on top.
Dip It: Pair with graham crackers, vanilla wafers, or apple slices.

Storage

Keep leftovers in an airtight container in the fridge for up to 3 days. Marshmallows soften more, but the flavor holds strong.

This Cranberry Fluff shows easy can be delicious. Play with it—swap fruits, add crunch—and share how it went. It’s a holiday keeper you’ll love making yours!

Recipe Card

Cranberry Fluff: A Sweet and Simple Holiday Delight for Beginners
Total Time: 3 hours 10 minutes (includes chilling)
Yield: 8 servings

Ingredients

12-ounce package fresh cranberries

¾ cup granulated sugar
8 ounces cream cheese (softened)
2 cups heavy whipping cream

¾ cup powdered sugar
1 teaspoon vanilla extract
8-ounce can crushed pineapple (drained)

2 cups mini marshmallows

Instructions

Pulse cranberries and granulated sugar in a food processor until finely chopped (or chop by hand).

Beat softened cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla; whip to stiff peaks.
Fold in cranberries and drained pineapple with a spatula.
Fold in mini marshmallows until even.