Ingredients:

  • 12 oz bag Fresh or Frozen Cranberries
  • 1 cup Granulated Sugar
  • 1 (20 oz) can Crushed Pineapple (do not drain the juice)
  • 1 teaspoon Orange Zest
  • 2 cups Heavy Whipping Cream (or 12 oz thawed whipped topping)
  • 2 tablespoons Powdered Sugar (optional, for fresh cream)
  • 4 cups Miniature Marshmallows
  • 1 cup chopped Pecans or Walnuts

Instructions:

  1. Chop the Cranberries: Pulse the cranberries with the granulated sugar in a food processor until coarsely chopped, but not puréed. If chopping by hand, chop finely.
  2. Macerate: Transfer the chopped cranberry/sugar mixture to a bowl. Stir in the undrained crushed pineapple and the orange zest.
  3. Rest: Cover the bowl and refrigerate the cranberry mixture for at least 1 hour (up to 4 hours). This allows the sugar to soften the cranberries and temper their tartness.
  4. Prepare the Cream: If using fresh heavy cream, beat the cream with the powdered sugar until soft peaks form. If using thawed whipped topping, proceed directly to the next step.
  5. Fold in the Base: Gently fold the chilled cranberry mixture into the whipped cream or whipped topping. Be gentle to maintain the airiness of the fluff.
  6. Add Final Elements: Gently fold in the miniature marshmallows and the chopped nuts (preferably toasted). Ensure everything is evenly distributed without over-mixing.
  7. Final Chill: Transfer the salad to your serving dish. Cover and refrigerate for a minimum of 3 hours, or preferably overnight, allowing the marshmallows to soften and flavors to marry fully.
  8. Garnish and Serve: Just before serving, garnish with a few whole cranberries, reserved chopped nuts, or extra whipped cream.