Ingredients

The following ingredients have 7 Servings
  • 12 ounce package whole cranberries
  • 1 cup granulated sugar
  • 1/2 cup water
  • 10 ounce container non-dairy whipped topping (like Cool Whip)
  • 8 ounce can mandarin oranges (drained well)
  • 8 ounce can crushed pineapple (drained well)
  • 1 cup Mini marshmallows
  • Sugared Cranberries (for garnish if desired)

Instruction

  • 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 fold chilled cranberry sauce and non-dairy whipped topping together (the cranberry sauce will be fairly solid; gently press with your spatula to break up). Fold in mandarin oranges, pineapple and mini marshmallows until coated.
  • Pour into a serving dish and chill until ready to serve.
  • If desired, top with sugared cranberries. Simply roll some cranberries in granulated sugar and carefully place on top of the cranberry fluff salad.