This Cranberry Fluff has been a holiday staple in my kitchen for as long as I can remember. I first tasted a version of this at a family potluck when I was in college; someone had folded pillowy whipped cream into a ruby-red cranberry mix and the contrast of tart fruit, cool cream, and soft marshmallow was irresistible. I came home determined to recreate it and then tweaked it over the years until it became what I now bring to every Thanksgiving and winter gathering. It’s equal parts festive and nostalgic — the color alone sparks instant cheer in any spread.

What makes this dish so special is its simplicity paired with its ability to balance textures. The fresh cranberries provide a tart backbone and a snappy bite, the halved red grapes lend juicy sweetness, and the mini marshmallows add that soft, familiar chew that people associate with old-fashioned holiday salads. Whipped cream binds everything into a light, airy mixture that still holds structure when scooped. I adore how a recipe with just a few ingredients can feel both retro and modern depending on how you finish it.

Ingredients

• Fresh cranberries (1 10-ounce bag): Look for firm, glossy berries without soft spots. Fresh cranberries give the right tartness and texture; avoid frozen unless you thaw and drain thoroughly to avoid excess liquid.
• Mini marshmallows (1 10-ounce bag): The tiny size distributes evenly and keeps the texture light. Brands like Jet-Puffed are reliable; if you need gelatin-free, look for vegan mini marshmallows sold at specialty stores.
• Red grapes (1 cup, halved): Seedless red grapes add natural sweetness and a juicy pop. Concord-style grapes are too strong — choose sweet table grapes and slice them to ensure easy scooping.
• White sugar (1/2 cup): Adjust slightly to taste if your grapes are very sweet or if you prefer a tarter finish. Granulated sugar helps macerate the fruits if you choose the overnight method.
• Heavy whipping cream (1 cup): Use full-fat cream for the best stability and mouthfeel. Chill the bowl and whisk attachment (or use an electric mixer) for faster, more reliable stiff peaks.
• Optional: a splash of vanilla (1/2 teaspoon): Adds warmth to the whipped cream if you like a subtly spiced cream base; omit for a cleaner flavor.

Instructions

Dice the cranberries: Place the entire 10-ounce bag of fresh cranberries in a food processor and pulse until coarsely chopped — aim for small pieces no larger than a pea. This releases juices and creates a pleasant texture. If you don’t have a processor, finely chop by hand on a cutting board. Work quickly so the cranberries don’t overheat. Combine base ingredients: In a large mixing bowl, fold together the chopped cranberries and the mini marshmallows. Sprinkle the 1/2 cup sugar over the mixture and fold again to distribute. The sugar will begin to dissolve into the berries and marshmallows; if you prefer less sweetness, start with 3 tablespoons and taste the next day if making overnight. Choose your method — Old-Fashioned Overnight: Cover the bowl tightly and refrigerate the cranberry-marshmallow mixture overnight. This resting time softens the marshmallows slightly and lets the cranberries macerate, mellowing tartness and melding flavors. Choose your method — Same-Day Version: For a quicker option, add the halved grapes directly to the cranberry-marshmallow mix and stir to combine. Proceed to whip the cream and fold everything together. Chill for several hours to allow flavors to settle if time permits. Whip the cream: Chill your mixing bowl and whisk or beaters. Pour 1 cup heavy whipping cream into the bowl and whip on medium-high speed until soft peaks form, then add the 1/2 cup sugar (if using in the whipped cream) and continue whipping until you reach stiff peaks. Do not overbeat — stop as soon as peaks hold their shape and do not tip over. Fold and finish: If using the overnight method, add the halved grapes now. Gently fold the whipped cream into the cranberry mixture in two additions, using a rubber spatula and a light hand to maintain airiness. Ensure everything is well coated but do not overmix or the cream will deflate. Chill and serve: Serve immediately for a bright, airy texture, or cover and chill for several hours to let flavors meld. If refrigerated, stir gently before serving to redistribute any settled juices. Keeps well covered for up to 3 days in the refrigerator.

Storage Tips

Store covered in an airtight container in the refrigerator for up to 3 days. Glass or BPA-free plastic containers with tight lids work best to prevent absorption of other fridge odors. If you’re transporting to a potluck, pack the whipped mixture in a chilled cooler and give it a quick gentle stir right before serving. Avoid freezing because whipped cream separates and marshmallows change texture when thawed. If the mixture looks watery after sitting, a light stir will reincorporate the liquid — do not re-whip the cream or the texture will be gummy.

Ingredient Substitutions

If you need to avoid dairy, substitute canned full-fat coconut milk chilled until very cold and whipped into coconut cream; flavor will shift slightly and become coconut-forward. For gelatin-free marshmallows, look for vegan mini marshmallows or swap in chopped toasted coconut or chopped toasted almonds for crunch. To reduce sugar, replace the white sugar with a 1:1 granulated erythritol blend or use 3 tablespoons of honey for a floral note — honey will change viscosity and flavor, so reduce if you want a cleaner tart profile. Frozen cranberries can be used if thawed and drained to prevent excess liquid.

Serving Suggestions

Serve this dish chilled in a decorative bowl garnished with a few extra whole cranberries and a sprig of fresh mint for contrast. It pairs beautifully with roasted turkey and glazed ham as the tartness cuts through rich meats. For a brunch table, place small scoops atop toasted brioche or alongside lemon-scented yogurt for contrast. Consider offering a bowl of chopped pecans or sugared orange peel so guests can add a crunchy or citrus finish to their servings.

Seasonal Adaptations

In winter, add a teaspoon of orange zest and a tablespoon of orange juice to the cranberry mix for a bright citrus note. For autumn gatherings, fold in a pinch of ground cinnamon or allspice to the whipped cream before folding to echo pumpkin- and spice-forward flavors. During summer when cranberries are less common, substitute a mix of tart cherries and frozen cranberries for a similar color and tartness, and reduce sugar slightly if cherries are sweet.

Meal Prep Tips

Prepare the cranberry-marshmallow base up to 24 hours ahead and store covered in the refrigerator. Whip the cream just before assembly if you want maximum lift; otherwise, whip and fold, then refrigerate — the same-day method works well for meal prep. Use individual serving cups for grab-and-go portions, and label containers with a use-by date. When packing into lunch boxes, include ice packs to keep chilled and protect texture.

This Cranberry Fluff is an easy-to-make, feel-good dish that bridges generations and occasions. Whether you choose the old-fashioned overnight method or the speedy same-day version, the result is reliably festive: bright, creamy, and full of holiday spirit. Make it yours by adjusting sweetness, adding nuts for crunch, or swapping the cream for coconut for a dairy-free finish — then share it and enjoy the smiles it brings.