Ingredients
Scale
- 12 ounces fresh cranberries, rinsed and picked through
- 1 cup granulated sugar
- 1 can (20 ounces) crushed pineapple, very well drained
- 2 cups mini marshmallows
- 1 cup chopped walnuts or pecans
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Place the fresh cranberries in a food processor. Pulse them until they are finely chopped but not pureed.
- Transfer the chopped cranberries to a large mixing bowl. Stir in the granulated sugar and a pinch of salt. Cover the bowl and let it sit in the refrigerator for at least 2 hours, or even overnight, to draw out the juices and sweeten the berries.
- Once the berries have rested, stir in the drained crushed pineapple, mini marshmallows, and chopped nuts.
- In a separate cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cranberry mixture using a spatula. Mix until everything is well combined and fluffy.
- Cover the bowl and chill the salad in the refrigerator for at least 4 hours before serving. This allows the marshmallows to soften slightly and the flavors to blend.
- Give the salad a gentle stir right before serving to refresh the texture.
- Cook Time: 6 hours