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Recipe compliments of www.ITISAKEEPER.com
Cranberry Fluff
Cranberry Fluff is the holiday side dish you didn’t know you needed. Tart, light and refreshing.
Ingredients
- 12 ounces Fresh Cranberries
- 1 cup Granulated Sugar
- 2 teaspoons Orange Zest
- 15 ounces Mandarin Oranges, 1 can drained and finely chopped
- 2 cups Mini Marshmallows
- 8 ounces Whipped Topping, frozen, thawed
Instructions
- Place the cranberries in the bowl of a food processor and pulse until the berries are finely chopped. Stop pulsing before they get mushy.
- Transfer the cranberries to a large bowl and add the sugar, orange zest and chopped mandarin oranges. Stir until completely combined, cover and refrigerate for at least one hour to overnight.
- After the mixture has chilled, fold the whipped topping and marshmallows into the salad.
- Refrigerate until ready to serve.
Christina's Notes
- Chop, Don't Purée: Use a food processor to coarsely chop the fresh cranberries. You want texture, not mush. Pulse them 6-8 times, being careful not to over-process.
- Sugar Soak: Combine the chopped cranberries with the sugar and refrigerate this mixture for at least 4 hours, but preferably overnight.
- Drain Excess Liquid (Optional but Recommended): Before adding the cream base, you may want to drain off some of the excess juice from the cranberry-sugar mixture. This helps prevent your finished fluff from becoming too watery or "soupy."
- Cold is King for Whipped Cream: If using homemade whipped cream (highly recommended for the best flavor), ensure your heavy whipping cream, bowl, and whisk attachment are all icy cold. Chilling the bowl in the freezer for 10-15 minutes helps create the stiffest, most stable peaks.
- Gentle Folding: Once your cream base (whipped cream/cream cheese mixture) is ready, use a rubber spatula to gently fold it into the cranberry mixture. Use an under-and-over motion to combine without deflating the air you just whipped into the cream.