Cranberry fluff is sweet, tart, and delightfully creamy.
This recipe for cranberry fluff is guaranteed to liven up any spread.
Serve up this cranberry fluff salad at Thanksgiving, Christmas, and come summertime, too.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
When fruit is frozen, the water in the fruit expands and causes the cell walls to break down.
Once thawed, you’ll find that frozen cranberries are much softer than their fresh counterparts.
When using frozen cranberries for fluff, this can be a benefit.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
This salad can be made ahead, covered, and refrigerated for up to three days.
Crushed pineapple, orange zest, spices, and even diced apples can find their way into this salad.
Transfer to a large bowl, and stir in sugar and marshmallows.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Cover and chill 4 hours or up to overnight.
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.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Serve immediately, or cover and chill up to 3 days.
Credit:Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
