Cranberry Fluff Salad
Servings: 6
Ingredients
Cranberry Sauce
- 12 oz whole cranberries
- 1 cup sugar
- 1/2 cup water
Additional Ingredients
- 8 oz canned mandarin oranges, drained
- 8 oz canned crushed pineapple, drained
- 10 oz non-dairy whipped topping like Cool Whip
- 1 cup mini marshmallows
- 1/4 cup sugared cranberries, chopped dried cranberries, chopped pecans, or a combination, for garnish, if desired
- 1/2 cup sour cream (to cut sweetness) optional
Instructions
- Heat a medium saute pan over medium heat. Add cranberries, granulated sugar, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until berries begin to burst. Remove from heat and pour cranberries into a bowl. Cover with plastic wrap and cool completely. Refrigerate until ready to use.
- In a large mixing bowl, gently stir chilled cranberry sauce, mandarin oranges, crushed pineapple together. Stir in mini marshmallows. Fold in whipped topping until all is coated.
- Pour into a serving dish and chill until ready to serve.
- If desired, top with a garnish of choice.