Ingredients:

  • 12 oz bag Fresh Cranberries
  • 1 cup Granulated Sugar
  • 1 teaspoon Orange Zest
  • 2 cups Cold Heavy Whipping Cream
  • 1/4 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Pure Vanilla Extract
  • 20 oz can Canned Crushed Pineapple (well drained)
  • 3 cups Miniature Marshmallows
  • 1/2 cup Pecans or Walnuts (toasted, chopped)

Instructions:

  1. Process the Cranberries: Place the fresh cranberries, granulated sugar, and orange zest into a food processor. Pulse 8-10 times until the cranberries are finely chopped but still retain some texture. Transfer to a bowl and set aside to macerate.
  2. Drain Thoroughly: Open the can of crushed pineapple. Pour the pineapple into a fine-mesh sieve and press gently to extract all excess liquid. Residual liquid will prevent the fluff from setting.
  3. Whip the Cream: Chill your mixing bowl and whisk attachment. Pour in the cold heavy cream, powdered sugar, and vanilla extract.
  4. Achieve Medium Peaks: Whisk on medium-high speed until the cream holds medium, soft peaks. Be careful not to over-whip.
  5. Combine Textures: Gently fold the well-drained pineapple, miniature marshmallows, and chopped, toasted nuts into the bowl containing the macerated cranberry mixture. Stir just enough to combine the colors.
  6. Fold the Fluff (Initial): Scoop half of the whipped cream into the cranberry mixture. Use a large rubber spatula and the 'cut and fold' method until mostly incorporated.
  7. Fold the Fluff (Final) & Transfer: Add the remaining cream and fold gently until no streaks of white remain. Transfer the mixture into a decorative serving bowl.
  8. Chill to Set: Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight. This allows the marshmallows to dissolve slightly and the flavor to meld. Garnish immediately before serving.