Ingredients:

  • 12 oz package Fresh or Frozen Cranberries
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 20 oz can Crushed Pineapple, well-drained
  • 8 oz tub Thawed Whipped Topping (e.g., Cool Whip)
  • 4 cups Small Marshmallows
  • 1 cup Chopped Pecans or Walnuts
  • 1 tablespoon Orange Zest

Instructions:

  1. Prepare the Cranberry Compote: In a medium saucepan, combine whole cranberries, sugar, and water. Bring to a simmer over medium heat. Cook until all cranberries have popped (about 8–10 minutes).
  2. Cool the Compote: Remove the compote from the heat and allow it to cool completely to room temperature. This step is vital to prevent melting the marshmallows.
  3. Prep Mix-ins: While the compote cools, ensure the crushed pineapple is very well-drained using a sieve or colander. Lightly toast the nuts (if desired).
  4. Combine the Base: In a large bowl, gently fold together the cooled cranberry compote, drained pineapple, orange zest, and mini marshmallows using a rubber spatula.
  5. Fold in Topping: Gently fold in the thawed whipped topping until just combined. Avoid overmixing, as this deflates the air.
  6. Add Crunch: Fold in the chopped nuts last.
  7. Chill: Transfer the fluff mixture to your serving dish, cover loosely with plastic wrap, and refrigerate for at least 2 hours (preferably 4 hours or overnight) to allow flavours to meld and the mixture to set slightly.
  8. Serve: Garnish with an extra sprinkle of nuts or orange zest just before serving cold.