Ingredients:
- 12 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
- 15 ounces crushed pineapple (canned), drained exceptionally well
- 2 cups heavy cream (chilled)
- 5 ounces mini marshmallows
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Process the Cranberries: Place the cranberries (fresh or frozen) and granulated sugar into a food processor. Pulse until the cranberries are coarsely chopped to a gritty relish texture. Do not over-process into a paste.
- Macerate (Softening): Transfer the cranberry mixture to a medium bowl. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This allows the sugar to dissolve, softening the cranberries.
- Drain the Pineapple: Pour the crushed pineapple into a fine-mesh sieve set over a bowl. Press down firmly with the back of a spoon to remove all liquid. Set the thoroughly drained pineapple aside.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream using an electric mixer until medium-stiff peaks form. Be careful not to overwhip.
- Fold the Wet Ingredients: Gently fold the drained pineapple and the chopped nuts (if using) into the macerated cranberry mixture.
- Incorporate the Fluff: Scoop about half of the whipped cream into the cranberry-pineapple mixture. Use a large rubber spatula to fold it in gently until just combined. This step lightens the mixture.
- Add Marshmallows: Fold in the mini marshmallows and the remaining whipped cream. Work quickly and gently to distribute the ingredients evenly without deflating the cream.
- Chill and Set: Transfer the Cranberry Fluff Salad to a serving bowl. Cover tightly and refrigerate for a minimum of 4 hours, or ideally overnight, until the mixture has set.
- Serve: Serve chilled. Garnish with a few whole cranberries or a sprinkle of chopped nuts just before presentation.