Thanksgiving at our house is pretty similar to anyone else’s: Turkey, cornbread dressing, green bean casserole, rolls, cranberry fluff…wait your family doesn’t have cranberry fluff? Well you are missing out! This chilled creation of cranberries, apples, grapes and marshmallows has been part of my family since before I was born. My grandmother found the recipe once in a newspaper. I’d have to go see if I can find it again in my massive collection of her clippings but my bet is that it’s from the 60s. Pink and sweet this recipe has made it from Thanksgiving to also Christmas and even Easter if any cranberries are available and/or frozen. This yummy dish does take 2 days to make so be sure to plan ahead. While not a dessert, that’s what pumpkin chiffon pie is for, it could easily be one and tastes great days later!
1 bag (2 cups) cranberries
¾ cup of sugar
4 cups of miniature marshmallows + a handful
1 medium red apple, diced
½ cup of sliced grapes
2 cups of heavy whipping cream (no you can’t substitute this…)
½ cup of pecans or walnuts (optional)
- Chop cranberries in a food processor until finely chopped.
- Stir cranberries, sugar and marshmallows together in a medium bowl, cover and chill overnight.
- Stir apples and grapes into cranberry mixture.
- Beat whipping cream until stiff peaks form.
- Fold whipping cream into cranberry mixture until just mixed.
- Chill until time to serve.