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Christmas Cranberry Salad: A Festive, Fluffy Holiday Classic

If there’s one dish that absolutely belongs on a Christmas table, it’s this bright, creamy Christmas Cranberry Salad. It’s part salad, part dessert, and 100% holiday comfort. With tart fresh cranberries, juicy pineapple, fluffy marshmallows, and a cloud-like cream cheese mixture, it’s the kind of recipe that makes people say, “Who brought this? I need the recipe!”

Whether you grew up with old-fashioned “fluff salads” or you’re making this style of dish for the first time, this Christmas Cranberry Salad is wonderfully simple, make-ahead friendly, and always a crowd-pleaser. Let’s walk through everything you need to know, from ingredients to tips for perfect texture, plus how to make this festive favorite fit your Christmas menu.

What Is Christmas Cranberry Salad?

Christmas Cranberry Salad is a chilled, creamy cranberry “salad” that looks like a dessert but often shows up on the side dish table. Fresh cranberries are finely chopped and softened with sugar, then combined with crushed pineapple and mini marshmallows. This fruity base is folded into a rich mixture of cream cheese and whipped cream, creating a fluffy, sweet-tart, slightly tangy dish that’s perfect alongside a classic holiday spread.

It’s:

Tart and sweet – fresh cranberries balanced with sugar and pineapple
Light yet creamy – thanks to whipped cream and cream cheese
Textured – soft marshmallows, juicy fruit, and optional crunchy nuts
Perfectly festive – that beautiful cranberry-pink color just screams Christmas

Ingredients for Christmas Cranberry Salad

Here’s exactly what you’ll need. Try to follow the ingredient amounts closely for the best texture and flavor.

For the Salad

12 oz (340 g) fresh cranberries
1 cup (200 g) granulated sugar
1 can (20 oz / 560 g) crushed pineapple, drained
2 cups mini marshmallows
1 cup chopped pecans or walnuts (optional) – adds delicious crunch and a nutty flavor

For the Cream Mixture

8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream (or whipped topping)
¼ cup (30 g) powdered sugar
1 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Cranberries

Rinse and drain the cranberries thoroughly.
Place them in a food processor and pulse until finely chopped.
- Important: You want small pieces, not a purée.
Transfer the chopped cranberries to a large bowl and mix with the granulated sugar.
Cover the bowl and refrigerate for at least 2 hours, or overnight.
- This step is crucial: it allows the cranberries to sweeten, soften, and release their juices.

2. Add the Fruit and Marshmallows

After the cranberry mixture has chilled, give it a stir.
Add the drained crushed pineapple to the bowl.
Stir in the mini marshmallows.
Mix until everything is evenly combined and coated in the cranberry juices.

At this point, if you’re using chopped pecans or walnuts, you can either stir them in now or reserve them for sprinkling on top before serving.

3. Make the Cream Mixture

You’ll make a light, fluffy cream to fold into the fruit mixture:

In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- If using whipped topping, you can skip this whipping step and simply measure it in.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Add the vanilla extract and stir gently to combine.

You should now have a light, fluffy cream mixture that’s slightly sweet and beautifully smooth.

4. Combine and Chill

Pour the cream mixture over the cranberry–pineapple–marshmallow mixture.
Gently fold everything together until all the fruit and marshmallows are evenly coated in the creamy mixture.
Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor and texture.

As it chills, the marshmallows soften, the flavors meld, and the salad thickens into that classic fluff consistency everyone loves.

5. Serve

Serve the salad well chilled.
Top with extra chopped nuts or a sprinkle of grated orange zest, if desired, for a pretty and flavorful finish.

Exact Recipe (For Easy Reference)

Here’s the recipe in its original form so you can quickly copy, print, or pin it:

Christmas Cranberry Salad
Yield: 10 servings
Prep Time: 20 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 20 minutes

Ingredients

For the Salad

12 oz (340 g) fresh cranberries
1 cup (200 g) granulated sugar
1 can (20 oz / 560 g) crushed pineapple, drained
2 cups mini marshmallows
1 cup chopped pecans or walnuts (optional)

For the Cream Mixture

8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream (or whipped topping)
¼ cup (30 g) powdered sugar
1 tsp vanilla extract

Instructions

Prepare the cranberries:
Rinse and drain cranberries. Place them in a food processor and pulse until finely chopped (do not purée).
Transfer to a large bowl and mix with granulated sugar. Cover and refrigerate for at least 2 hours, or overnight. This allows the cranberries to sweeten and release their juices.
Add the fruit and marshmallows:
After chilling, stir in the drained crushed pineapple and mini marshmallows. Mix until well combined.
Make the cream mixture:
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth.
In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. Add vanilla extract and stir gently to combine.
Combine and chill:
Fold the creamy mixture into the cranberry mixture until evenly blended.
Cover and refrigerate for at least 2 hours before serving, or overnight for best flavor and texture.
Serve:
Serve chilled, topped with extra chopped nuts or a sprinkle of grated orange zest if desired.

Tips for Perfect Christmas Cranberry Salad

Don’t skip the cranberry chill time
Letting the cranberries sit with sugar for at least 2 hours (or overnight) softens their sharp tartness and helps them release juice, which becomes the base of the salad’s flavor.
Drain the pineapple well
Excess liquid can make the salad runny. Be sure to drain the crushed pineapple thoroughly before adding it.
Whip the cream to stiff peaks
If you’re using heavy cream, whipping it to stiff peaks ensures the salad is fluffy, not thin or soupy.
Chill before serving
Just like a good trifle or dessert salad, this dish improves as it rests. Overnight chilling gives the best flavor and texture.

Make-Ahead and Lighter Versions

Make-Ahead Friendly

This salad is ideal for busy holiday cooking because it can be made in advance:

You can prepare it up to 24 hours before serving.
In fact, it usually tastes even better the next day, once all the flavors have had time to meld and the marshmallows have softened.

Store it covered in the refrigerator until ready to serve.

Lighter Version

If you’d like a slightly lighter take (without changing the heart of the recipe):

Substitute Greek yogurt or light whipped topping for the heavy cream.
You can also use a reduced-fat cream cheese, though the texture may be a touch softer.

The original recipe is already written to allow this option:

Lighter version: Substitute Greek yogurt or light whipped topping for the heavy cream.

Add-Ins and Texture Boosters

One of the fun parts of this recipe is how easily you can customize it:

Add texture:
Stir in shredded coconut or diced apples for extra flavor and crunch.
Nuts:
Use pecans for a buttery crunch or walnuts for a slightly earthier flavor. You can mix them in or just sprinkle on top.
Citrus twist:
Grated orange zest on top adds color and a bright, fresh note that pairs beautifully with cranberries.

The recipe already suggests:

Add texture: Stir in shredded coconut or diced apples for extra flavor.

Feel free to play within those boundaries while keeping the base recipe the same.

How to Serve Christmas Cranberry Salad

You can serve this dish in several ways:

As a side dish: Place it alongside turkey, ham, stuffing, and other Christmas sides.
As a dessert: Spoon into small bowls or dessert cups and garnish with nuts or orange zest.
On a buffet: Serve in a large clear glass bowl so all the pretty pink layers and textures show through.

It pairs especially well with rich, savory mains because the tart cranberries and creamy texture act as a refreshing contrast.

Storage

Refrigerator:
Store leftovers in an airtight container in the fridge for 2–3 days. It will remain safe and tasty, though the texture is best within the first couple of days.
Freezing:
This salad is generally not ideal for freezing because of the whipped cream and marshmallows, which can change texture once thawed.

Final Thoughts

Christmas Cranberry Salad is one of those recipes that feels like a hug on a plate—bright, nostalgic, and irresistibly creamy. With just a bit of chopping, whipping, and folding, you get a dessert-like salad that’s easy to make ahead, beautiful on the table, and adored by both kids and adults.

Keep this recipe handy for your holiday gatherings, potlucks, and family dinners. After a couple of seasons, it might just become one of those “it’s not Christmas without it” traditions in your home. 🎄💗