Ingredients:

  • 12 oz (340 g) Fresh Cranberries, rinsed and picked over
  • 1 cup (200 g) Granulated Sugar
  • 1 tsp (5 mL) Orange Zest
  • 1 (20 oz) can (567 g) Crushed Pineapple, very well drained
  • 3 cups (150 g) Miniature Marshmallows
  • 1 cup (115 g) Pecans, chopped (preferably lightly toasted)
  • 2 cups (475 mL) Heavy or Double Cream, cold
  • 1 tsp (5 mL) Vanilla Extract

Instructions:

  1. Process the Cranberries: In the bowl of a food processor, combine the cranberries, sugar, and orange zest. Pulse 8-10 times until the cranberries are coarsely chopped but not puréed.
  2. Macerate: Transfer the mixture to a non-reactive bowl. Stir well, cover, and let stand at room temperature for at least 30 minutes. This softens the raw cranberries and mellows the tartness.
  3. Prep the Pineapple: While the cranberries macerate, drain the crushed pineapple thoroughly. Press down on the pineapple in a sieve to remove as much liquid as possible.
  4. Whip the Cream: Using an electric mixer, whip the cold heavy cream with the vanilla extract until soft peaks form. Do not overmix.
  5. Fold in Stabilisers: Gently fold the drained pineapple, marshmallows, and toasted pecans into the cranberry mixture. Mix carefully until just combined.
  6. Combine the Fluff (Sacrificing): Scoop about a third of the whipped cream into the cranberry mixture. Gently fold it in to lighten the base.
  7. Final Fold: Add the remaining whipped cream to the bowl. Using a large rubber spatula, gently fold the mixture together until no white streaks remain. Avoid stirring vigorously.
  8. Chill: Transfer the salad to a serving bowl. Cover tightly and refrigerate for a minimum of 4 hours, but ideally overnight. This allows the marshmallows to slightly dissolve and the flavours to marry.
  9. Serve: Serve the Cranberry Fluff Salad chilled directly from the refrigerator.