Cranberry Fluff
The best Cranberry Fluff recipe is a combination of fresh cranberries, mandarin oranges, cool whip, powdered sugar and mini marshmallows.
A SWEET SIDE DISH OR DESSERT
This citrus twist on old fashioned Cranberry Fluff brings together the best flavors of the holidays in this soft, sweet, and tart side dish or dessert! We really enjoy it as a side dish because it goes so well along with the other flavors at the holiday table!
TIPS FOR MAKING CRANBERRY FLUFF:
- You can use frozen cranberries but make sure to thaw them before use.
- After draining the oranges, you’re left with about ½ cup of oranges in case anyone is working from a larger container.
- I prefer to use powdered sugar in this recipe because it dissolves right into the mixture and there’s no need to worry about grittiness.
- Don’t squeeze the mixture too much, you don’t want to dry it out, just want to make sure there’s no standing juice.
- I thought that 3 cups of mini marshmallows was the perfect amount but more or less could definitely be added if you want a softer or thicker texture.
- The mixture needs to chill in order to thicken and give the marshmallow time to expand and “fluff” up!
- You can add 1 cup of chopped pecans as well and/or 1 cup of shredded coconut for texture.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- whole fresh cranberries
- canned mandarin oranges
- powdered sugar
- orange zest (optional)
- Extra Creamy Cool Whip
- mini marshmallows
HOW TO MAKE CRANBERRY FLUFF:
Add the cranberries to a blender or large food processor and process until well minced. Add in the drained mandarin oranges and process until the mixture resembles a relish or salsa.
Add the mixture to a fine mesh strainer and lightly squeeze to remove excess juices.
Transfer the mixture to a bowl and mix in powdered sugar and orange zest.
Fold in the thawed cool whip and mini marshmallow until fully combined.
Cover and refrigerate for about 4 hours before serving.
CRAVING MORE?
Cranberry Fluff
Ingredients
- 12 ounces whole cranberries
- 11 ounce can mandarin oranges in light syrup, drained
- 1 cup powdered sugar
- 2 teaspoons orange zest (optional)
- 8 ounce tub Extra Creamy Cool Whip, thawed
- 3 cups mini marshmallows
Instructions
- Add the cranberries to a blender or large food processor and process until well minced.
- Cover and refrigerate for 4 hours before serving.
Notes
- You can use frozen cranberries but make sure to thaw them before use.
- After draining the oranges, you’re left with about ½ cup of oranges in case anyone is working from a larger container.
- I prefer to use powdered sugar in this recipe because it dissolves right into the mixture and there’s no need to worry about grittiness.
- Don’t squeeze the mixture too much, you don’t want to dry it out, just want to make sure there’s no standing juice.
- I thought that 3 cups of mini marshmallows was the perfect amount but more or less could definitely be added if you want a softer or thicker texture.
- The mixture needs to chill in order to thicken and give the marshmallow time to expand and “fluff” up!
- You can add 1 cup of chopped pecans as well and/or 1 cup of shredded coconut for texture.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made it last year and it was so good. Making it again for Thanksgiving.
What do you like to eat this on? Crackers, turkey, etc. It looks yummy!
Hi Robin, it is sweet so you can eat it as a side to your holiday meal or as a light dessert. 🙂