Ingredients:

  • 12 oz bag Whole Cranberries (fresh or thawed frozen)
  • 1 cup Granulated Sugar
  • 1/2 cup Water
  • 2 cups Heavy Whipping Cream (Cold)
  • 1/2 cup Powdered Sugar (Icing Sugar)
  • 1 teaspoon Vanilla Extract
  • 20 oz can Crushed Pineapple (Drained Very Well)
  • 3 cups Miniature Marshmallows
  • 1 cup Toasted Pecans, roughly chopped

Instructions:

  1. Prepare the Cranberry Relish: Combine cranberries, granulated sugar, and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally until the cranberries pop (about 5–7 minutes).
  2. Cool the Relish: Remove from heat immediately. Transfer the mixture to a bowl and chill completely in the refrigerator until cold.
  3. Toast Nuts (Optional): Lightly toast pecans in a dry skillet until fragrant. Cool completely.
  4. Prepare the Whipped Cream: Using an electric mixer, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  5. Drain Pineapple: Thoroughly drain the crushed pineapple using a fine-mesh sieve, pressing out as much excess liquid as possible.
  6. Assemble the Fluff: In a very large bowl, gently fold together the chilled cranberry relish, well-drained pineapple, marshmallows, and most of the toasted pecans (reserving some for topping).
  7. Incorporate the Cream: Very gently, fold in the prepared whipped cream in two additions using a large rubber spatula to preserve air volume.
  8. Chill and Set: Transfer the mixture to your serving dish. Cover tightly and chill in the refrigerator for a minimum of 4 hours, preferably overnight, to allow flavours to meld.
  9. Serve: Garnish the top with the remaining toasted pecans just before serving.