Ingredients:
- 1 bag (12 oz) fresh cranberries, washed and picked over
- 1 cup granulated sugar
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- 1 cup chopped pecans or walnuts (optional)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare Cranberry Sauce: In a food processor, combine fresh cranberries and granulated sugar. Pulse until the cranberries are finely chopped and the sugar is well mixed. Transfer this cranberry mixture to a bowl and refrigerate for at least 4 hours or overnight. This allows the cranberries to macerate and sweeten.
- Whip Cream: In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Combine Ingredients: Gently fold the macerated cranberry mixture into the whipped cream until well combined. Add crushed pineapple, mini marshmallows, and chopped nuts (if using). Fold until all ingredients are evenly distributed.
- Chill: Refrigerate the Cranberry Fluff for at least 2 hours before serving. This allows the flavors to meld, and the dessert to set.
- Serve: Spoon the Cranberry Fluff into a serving dish and serve chilled.
Notes:
- Sweetness Adjustment: Taste the cranberry mixture before combining it with the whipped cream. Adjust the sugar quantity if you prefer it sweeter.
- Nut Options: Feel free to use pecans, walnuts, or almonds based on your preference or omit them for a nut-free version.
- Cranberry Varieties: You can use frozen cranberries if fresh ones are not available. Just be sure to thaw and drain them before processing.
- Portion Control: Be mindful of portion sizes to manage your dessert intake, especially if you’re following a specific dietary plan.
