Cranberry Christmas Fluff! Tart-sweet cranberries, marshmallows that become little sponges and the crunch of pomegranate seeds make this the best holiday side around!
Christmas at my house (or Thanksgiving for that matter!) wouldn’t be complete without Christmas Cranberry Fluff!
This has become one of my family’s very favorite holiday treats over the years. I look forward to making it for both Thanksgiving and Christmas every year.
The the tart-sweet cranberries, marshmallows that become little sponges and the crunch of pomegranate seeds make this the best fruit-like jello (but no-jello!) salad around.
This cranberry fluff is made with fresh cranberries, crushed pineapple, mini marshmallows (I use good old Kraft, but use this brand to keep it vegan), and my favorite So Delicious Cocowhip.
It is so easy to make and totally steals the show at every holiday gathering. It is the only time mini marshmallows make an appearance at our dinner table. I have no problem with that at Christmas!
My 1-year-old Graham is the biggest eater! He out-eats my 5-year-old and I at almost every meal.
This Thanksgiving he was in his ZONE with a big plate of food. He was eating just about everything until he tasted this fluff. His face lit up like it was the best thing he had ever eaten like – now that’s delicious Mom. He totally went to town on it and forgot about everything else on his plate.
I guess it’s good this dish only makes an apperance once or twice a year! Parents be warned your kids will love this a little too much!
How to Make Cranberry Sauce from Texanerin Baking
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Dairy-Free Cranberry Christmas Fluff
Ingredients
- 10 ounce bag fresh whole cranberries
- ¾ cup sugar
- 20 ounce can crushed pineapple, drained
- 1 container So Delicious CocoWhip
- 2 cups mini marshmallows
- 1 pomegranate, seeded
Instructions
- Place the cranberries and sugar in a blender or food processor. Blend until smooth, scraping down the sides as needed.
- Drain the crushed pineapple in a colander, pressing on the fruit to extract as much liquid as possible. Add the cranberry mixture, crushed pineapple and cocowhip to a bowl. Gently fold to combine. Add the marshmallows and gently stir in.
- Pour the mixture into a serving dish. Let sit for at least 6 hours and up to overnight. Top with pomegranate seeds. Enjoy!
Recipe Notes
Recipe adapted from Kelsey Nixon of Cooking Channel
Elizabeth Marcus says
This has been a favorite in out house for a few years! Recently So Delicious changed their ingredients and have added pea protein to many products including coco whip. Total bummer resulting in myself and my son in tears the night before Thanksgiving as this was the only item he had requested. Along with a dairy allergy he is also allergic to pea. Do you have any suggestions for a coco whip substitute? He is allergic to dairy egg wheat pea peanut and sesame. Thanks!
Caitie says
If you haven’t found a sub yet, make your own! I’ve made the coconut one and one with Aquafaba (drained canned chickpea water). They both work great! You have to whip it for 4-5 minutes though and then put it in the freezer before attempting this recipe. But it works great 😉
Madison says
This is such a DELICIOUS side. Sometimes I eat it at the dinner and for dessert. It’s just THAT good! Plus, the beautiful color makes it seem so festive for Christmas.
Jen says
How far in advance can this be made?
Erin Collins says
This can be made a day in advance!
Jessica says
just wondering, what is the point of having it sit? lovely recipe! thanks for sharing
Laura says
Can you suggest a sub for the crushed pineapple? As much as I love pineapple, I’m intolerant to it as well as dairy & gluten.
Thanks!
Erin Collins says
Hi Laura! I can’t think of anything that would work in place of crushed pineapple. There is nothing quite like for this recipe. Wish I could be of more help – sorry about that!
Donna Wendt says
I will definitely make this for our Christmas. My two Grandsons love Cranberry Salad. This will be a real compliment to the ham loaf. The Brownie Truffles sound wonderful too. I have gluten sensitivity & allergies to grains , So glad to find your site.
Erin Collins says
I’m so happy the recipes have been helpful! Hope you love this at Christmas!
michele says
I want to make this but Im not sure where to find coco whip? Any suggestions would be appreciated! (I am so excited to try this! )
Erin Collins says
Hi Michele! I buy So Delicious Cocowhip at my local healthfood store in the frozen section. Where I live I buy it at Sprouts – but I know all Whole Foods have it! I hope this helps!
Megan @ MegUnprocessed says
Such a wonderful combination of fruit flavors and color.
Lise - Mom Loves Baking says
I really love this recipe. It’s a fun and festive substitute for cranberry sauce, I think. Do you know what vegan marshmallows are made of? It’s not soy, is it?
Erin Collins says
Hi Lisa! Here is the link to the vegan marshmallows – I think they are made with tapioca and soy. https://www.amazon.com/gp/product/B00G9C7A2Y/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=meanieats04-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00G9C7A2Y&linkId=36d59ba02e870b1b5c533e3b0ea25833
Suzy | The Mediterranean Dish says
Great timing! Love this for the holidays!
Kristen says
I love that you Veganized this 🙂
Lane & Holly @ With Two Spoons says
This is so beautiful! Very festive!
Jan says
Most marshmallows are not vegan. If you’re going to represent this recipe as vegan, you should specify use of a vegan marshmallow product in the ingredient list
Erin Collins says
Yes I thought of that! I always get worried calling things vegan – but want people with food allergies to know this is egg/dairy free. I’ve specified Dandies marshmallows which are vegan in the recipe, post and video. Thanks!