Ingredients:

  • 12 oz fresh cranberries, rinsed and picked over
  • 0.5 cup cane sugar
  • 20 oz canned crushed pineapple in 100% juice, drained extremely well
  • 2 cups mini marshmallows
  • 8 oz cream cheese, softened to room temperature
  • 8 oz stabilized whipped topping
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. Pulse the 12 oz (340g) fresh cranberries in a food processor. Until they look like coarse red sand. <small>Note: Don't over process or they will turn into a wet purée.</small>
  2. Mix the cranberries, 0.5 cup cane sugar, and the 20 oz (567g) drained crushed pineapple in a bowl. Until the sugar is evenly distributed.
  3. Cover the fruit and refrigerate for 4 hours, or overnight. Until the berries have softened and a syrup has formed.
  4. Beat the 8 oz (225g) softened cream cheese in a separate bowl. Until it is silky and has no visible lumps.
  5. Fold the 8 oz (225g) whipped topping into the cream cheese. Until the mixture is a uniform pale pink and very light.
  6. Drain the excess liquid from the chilled fruit using a fine mesh strainer. Until almost no juice is dripping out.
  7. Fold the fruit, 2 cups mini marshmallows, and 0.5 cup toasted pecans into the cream. Until just combined.
  8. Chill for exactly 30 minutes before serving. Until the marshmallows have just started to soften.