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Cranberry Fluff
The best Cranberry Fluff recipe is a combination of fresh cranberries, mandarin oranges, cool whip, powdered sugar and mini marshmallows.
Course
Dessert, Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cooling Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
10
Calories
213
kcal
Author
Brandie @ The Country Cook
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.
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 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
Calories:
213
kcal
|
Carbohydrates:
47
g
|
Protein:
1
g
|
Fat:
3
g
|
Sodium:
39
mg
|
Fiber:
1
g
|
Sugar:
42
g