Cranberry Fluff Salad
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 12 ounces (340g) fresh cranberries (or frozen and thawed)
- Β½ cup (100g) granulated sugar
- 8 ounce (225g) can crushed pineapples (drained)
- 1 cup (150g) red seedless grapes (sliced into halves)
- 1ΒΌ cups (155g) pecans (chopped toasted )
- 1Β½ cups (90g) mini white marshmallows
- 8 ounces (225g) whipped topping
Method
- To a food processor, add cranberries and sugar and pulse until finely chopped. Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours or preferably overnight.
- Remove from the fridge, and add in crushed pineapples, grapes, pecans, marshmallows and mix until combined.
- Add the whipped topping, and gently fold it in. Refrigerate for at least 2 hours before serving.
- Garnish with chopped cranberries, grapes, chopped pecans, and mini marshmallows. Serve chilled.