Ingredients
Main 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
- Process cranberries: Add the cranberries to a blender or large food processor and process until well minced.
- Add mandarin oranges: Add in the drained mandarin oranges and process until the mixture resembles a relish or salsa.
- Strain mixture: Transfer the mixture to a fine mesh strainer and lightly squeeze to remove excess juices, being careful not to over-dry.
- Mix sugar and zest: Transfer the strained mixture to a bowl and mix in powdered sugar and optional orange zest to add sweetness and citrus flavor.
- Fold in cool whip and marshmallows: Gently fold in the thawed cool whip and mini marshmallows until the mixture is fully combined and fluffy.
- Refrigerate: Cover the bowl and refrigerate for 4 hours to allow the mixture to thicken and the marshmallows to expand, creating a light and airy texture.
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 if using a larger container.
- Powdered sugar dissolves easily and avoids any grittiness compared to granulated sugar.
- Do not squeeze the mixture too much when draining to avoid drying it out; just remove excess juice.
- Adjust the amount of mini marshmallows to alter the softness or thickness of the fluff.
- The chilling time is essential for the fluffiness to develop as marshmallows expand and thicken the mixture.
- You can add 1 cup chopped pecans and/or 1 cup shredded coconut for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Side Dish
- Method: Blending
- Cuisine: American
