Chunky Cranberry Fluff

Chunky Cranberry Fluff
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    8 hrs 10 mins
  • SERVING
    40 People
  • VIEWS
    27

A delightful symphony of tart cranberries, creamy sweetness, and crunchy textures, this Chunky Cranberry Fluff is a festive and effortless dessert or side dish perfect for any celebration.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    3 g
  • Sodium
    13 mg
  • Sugar
    14 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large bowl, combine the chopped cranberries and sugar. Mix well to ensure the cranberries are coated. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 8 hrs Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the cranberries to macerate and soften. (Refrigeration time: 8-12 hours)

Image Step 03
03 Step

Recipe View 10 mins After refrigeration, gently fold in the thawed whipped topping, drained crushed pineapple, marshmallows, and toasted nuts (if using) into the cranberry mixture. (Prep time: 10 minutes)

Image Step 04
04 Step

Recipe View 5 mins Stir until all ingredients are evenly distributed and the fluff has a consistent texture. (Prep time: 5 minutes)

Image Step 05
05 Step

Recipe View 30 mins Transfer the Chunky Cranberry Fluff to a serving dish. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. (Refrigeration time: 30 minutes)

For a richer flavor, consider adding a splash of orange liqueur or a teaspoon of vanilla extract.
To toast the nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
If you prefer a smoother texture, pulse the cranberries in a food processor a few times instead of chopping them by hand.
Feel free to substitute other nuts like almonds or pecans based on your preference.
This fluff can be made 1-2 days in advance and stored in the refrigerator.

Garrett Carroll

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Berry Kuhlman

    This is my go-to cranberry recipe now! It's so much better than the traditional cranberry sauce.

  • Alek Friesen

    So easy to make and a crowd-pleaser! I used pecans instead of walnuts and it was delicious.

  • Mathew Ledner

    I found it a little too sweet for my taste, so I reduced the sugar by 1/4 cup and it was perfect.

  • Jan Barrowsrunolfsdottir

    This recipe was a hit at Thanksgiving! Everyone loved the combination of sweet and tart.

  • Judge Leffler

    I added a little orange zest and it really brightened up the flavor. Will definitely make again!

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