Cranberry Fluff
Move over ambrosia salad: This sweet and tangy Thanksgiving side dish -- a Midwestern classic -- is as delicious as it is festive looking. It can also be whipped up in a matter of minutes, a boon for any holiday host.
Equipment
- 1 Food Processor For finely mincing cranberries.
- 1 Large Mixing Bowl For combining ingredients and chilling.
- 1 Plastic Wrap For covering and chilling.
- 1 Rubber Spatula For stirring and folding delicate ingredients.
- 1 Sharp Knife and Cutting Board For prepping fruit and nuts.
Ingredients
Main
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 3 cups mini marshmallows
- 1 cup halved red grapes
- 1/2 cup chopped walnuts
- 1 sweet crisp apple, such as such as Honeycrisp or Pink Lady, cut into small dice
- 1/2 cup whipped cream or prepared whipped topping
Instructions
- Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
- When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.
Notes
To achieve the best texture, ensure cranberries are well-minced but not pureed; a slight coarseness adds character. The extended chilling period is crucial as it allows the marshmallows to slightly dissolve and meld with the cranberry mixture, creating the 'fluff' texture and balancing the tartness. For an extra layer of flavor and aroma, consider adding a pinch of orange zest or a splash of orange liqueur when folding in the whipped cream. When incorporating whipped cream, fold gently to maintain its airy volume. Using crisp apples like Honeycrisp is key for textural contrast against the soft fluff. This dish is best served immediately after the final components are mixed.