Fluffy Cranberry Salad Food

5-MINUTE CRANBERRY FLUFF

Steps:

• In large bowl, combine pineapple, cranberry sauce, oranges, pecans, and marshmallows. Gently fold in Cool Whip
• Serve immediately or cover and refrigerate until ready to serve.

FLUFFY CRANBERRY DELIGHT

Steps:

• In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl. , Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon. , In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set.

CRANBERRY FLUFF SALAD

Steps:

• Pulse cranberries in a food processor until coarsely chopped; transfer to a large bowl. Stir in sugar; refrigerate, covered, at least 2 hours., To serve, beat cream until soft peaks form. Stir pecans into cranberry mixture; fold in whipped cream. If desired, top with additional cranberries and chopped pecans.

FLUFFY CRANBERRY SALAD

Steps:

• If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
• Just before serving stir in the sliced banana and whipped cream.

CRANBERRY FLUFF SALAD

Steps:

• Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
• Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
• Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.

CRANBERRY FLUFF

Steps:

• Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
• When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

VEGAN CRANBERRY FLUFF SALAD

Steps:

• Place the cranberries and the sugar into a high-powered blender or food processor. Pulse until finely chopped but not pureed. Transfer mixture to an airtight container and refrigerate overnight. Add your cans of coconut milk to the refrigerator at the same time. The coconut cream needs to be chilled in order to make the coconut whipped cream.
• The next day, add cranberries to a large bowl. Drain the pineapple by pouring into a fine-mesh strainer and press gently on the pineapple with the back of a wooden spoon to extract as much liquid as possible. Pour drained pineapple into bowl with cranberries. Add 1/2 cup pecans. Stir until combined.
• To make the coconut whipped cream, scoop the coconut cream off of the top of the cans of coconut milk. Save the liquid for smoothies or discard. Add the coconut cream to a medium bowl. Using a hand mixer, whip the coconut cream until smooth and fluffy. Add 2 1/2 cups of the coconut whipped cream to the salad along with the marshmallows. Use a spatula to fold the whipped cream into the salad.
• Serve topped with remaining pecans. You can serve this immediately or refrigerate in an airtight container for 3-4 days (stir again before serving). Can also be frozen but I recommend thawing and stirring before serving (some cranberry fluff can be served frozen but we didn't think the vegan version was great frozen).

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.

LUBY'S-STYLE CAFETERIA CRANBERRY FRUIT SALAD

Steps:

• In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil.
• Add cranberries. Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally.
• Remove cranberries from heat and cool completely at room temperature.
• Quarter the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries with the nuts.
• Mix well and refrigerate until serving time, at least 4 hours or overnight.