November 22, 2010

Cranberry Fluff

This is a Thanksgiving tradition for my family.  It's a great side for the Thanksgiving table, and it's also excellent with turkey sandwiches after the big day.   Mom serves hers in a very pretty cranberry-colored glass bowl.

Cranberry Fluff- Make this a day ahead!
1 bag                                    cranberries, ground
1 cup                                    sugar
20-ounce can                       crushed pineapple, drained
10.5 ounce bag                    mini marshmallows
1 pint (2 cups)                      heavy cream, whipped

1.            Pick through the bag of cranberries, discarding any that are soft and squishy.  Rinse the remaining firm cranberries and grind them.  There are a number of ways you can do this; the easiest is with a food processer (I've also used an old-fashioned meat grinder). Put the ground cranberries into the biggest bowl you have.  I use a Tupperware Thatsa bowl, which holds 32 cups.

2.            Add the sugar and mix well.  Next add the drained pineapple and marshmallows and stir everything together.

3.            Using a stand mixer with a wire whip attachment, beat the cream until it's firm.  You'll know it's done if you can confidently hold the bowl upside down without anything sloshing around or sliding out. 

4.            Gently fold the whipping cream into the cranberry mixture.  Cover the bowl and put it in the refrigerator for at least a day before serving.  Doing so allows the sweet ingredients to temper the tart cranberries.


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