The very first time I ever tasted this “fluff” as I call it; because of the way it looks; was when my good friend Karen Watson prepared it for a gathering. I fell in love with it instantly and asked her to share her recipe, which come to find out was her sweet mother’s recipe. It has been a holiday “must have” ever since. It is the BEST cranberry salad I’ve ever had! Thank you for sharing it with me Karen.
1 (12 oz.) pkg. FRESH whole Cranberries
1 1/2 cups miniature Marshmallows
3/4 cup Sugar
1 (20 oz.) can CRUSHED pineapples, drained and squeezed well
1/2 cup Walnuts, finely chopped
1 (8 oz.) tub Cool Whip®, thawed
Wash and drain the cranberries. Using a food processor, chop the cranberries into small bits, as pictured below. You may have to process them in 2 or 3 increments.
Pour them into a large mixing bowl and then add the sugar, pineapples, and the nuts. Stir to combine well. Add in the marshmallows.
Stir this to combine well. Cover the bowl and refrigerate overnight. The following day, stir the mixture together again; fold in the Cool Whip® and combine well. Top with candied cranberries for garnish. Refrigerate until ready to serve.