Sugarplum Fairy Salad

This post contains affiliate links.

A word of clarification, there are neither sugarplums nor fairies in this salad, but come on, look how cute it is! All fluffy and pink. Doesn’t that make you think of sugarplum fairies? It does me. No matter, it is delicious, and will be welcomed by your family. It can be made ahead (hooray for that), and works as well for Thanksgiving (Call it Cranberry Fluff Salad) as it does at Christmas.

Sugarplum Fairy Salad

3 c. miniature marshmallows
2 c. ground cranberries*
¾ c. white sugar
2 c. diced Granny Smith apple
½ c. Melissa’s Christmas Crunch Grapes, halved

½ c. chopped walnuts
¼ t. salt
Pinch of cinnamon
1 8-oz. container Cool Whip (or ½ c. heavy whipping cream, whipped)

Mix marshmallows, cranberries, and sugar together in a large saucepan over low heat.

Cook, stirring constantly until marshmallows melt, about 10 minutes.

Transfer to a heat safe bowl (I use Duralex), and let cool on the counter for 10 minutes before covering and putting in the refrigerator for four hours (or overnight).

Stir in apples, grapes, walnuts, salt, and cinnamon, mixing well.

Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture. If you have chosen to use Cool Whip, you can just fold it in.

Garnish with a fresh cranberry and pair of lemon leaves.

*I pulsed mine in a food processor.