Ingredients:

  • 12 oz bag Fresh or Frozen Cranberries (340 g)
  • 1 cup Granulated Sugar (200 g)
  • 1 large (20 oz) can Crushed Pineapple (in juice), thoroughly drained
  • 1 teaspoon Orange Zest
  • 1 (8 oz) container Whipped Topping, frozen and thawed (225 g)
  • 5 oz bag Mini Marshmallows (140 g)
  • 1 cup Pecans, toasted and chopped (100 g)
  • 1/4 teaspoon Salt

Instructions:

  1. Grind the Cranberries: Place the cranberries and orange zest into a food processor. Pulse repeatedly until coarsely chopped—the texture should resemble coarse breadcrumbs, not a smooth purée.
  2. Combine & Macerate: Transfer the ground cranberries to a large bowl. Stir in the granulated sugar. Mix well.
  3. Stand: Allow the mixture to stand at room temperature for at least 30 minutes. This softens the cranberries and allows the sugar to dissolve.
  4. Drain the Pineapple: While the cranberries macerate, drain the crushed pineapple extremely well using a fine-mesh sieve. Press down on the pineapple solids to extract as much liquid as possible.
  5. Combine Base: After the 30-minute stand time, stir the drained crushed pineapple and the pinch of salt into the cranberry mixture.
  6. Fold in Texture: Add the toasted chopped pecans and the mini marshmallows to the cranberry base. Stir gently to incorporate evenly.
  7. Add the Fluff: Gently fold in the thawed whipped topping (or freshly whipped cream). Use a rubber spatula and a figure-eight motion to incorporate the cream without deflating it. Stop mixing once no streaks of white remain.
  8. Chill: Transfer the cranberry fluff to a serving bowl or airtight container. Cover tightly with cling film, pressing the film lightly onto the surface if possible.
  9. Set: Refrigerate for a minimum of 4 hours, or preferably overnight. Chilling allows the flavors to meld and the marshmallows to integrate, giving the fluff structure.
  10. Serve: Garnish just before serving with a sprig of mint, extra toasted pecans, or fresh whole cranberries.