Ingredients
Scale
- 12 oz fresh cranberries (rinsed and sorted)
- 1/2 cup granulated sugar
- 1 can (20 oz) crushed pineapple, very well drained
- 2 cups miniature marshmallows
- 1 cup heavy whipping cream (or 8 oz whipped topping)
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon vanilla extract
Instructions
- Place the fresh cranberries in a food processor and pulse until they are finely chopped but not pureed. Transfer the chopped berries to a large mixing bowl and stir in the granulated sugar. Cover the bowl and let it sit in the refrigerator for at least 2 hours, or even overnight, to allow the sugar to draw out the juices and sweeten the berries.
- Once the cranberries have rested, drain any excessive liquid if the mixture seems too watery. Stir in the drained crushed pineapple and the miniature marshmallows. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. If using pre-made whipped topping, ensure it is completely thawed. Gently fold the cream into the cranberry mixture using a rubber spatula until well combined.
- Fold in the toasted pecans just before serving to maintain their crunch. Transfer the salad into a chilled serving bowl. For the best presentation, garnish with a few whole cranberries and a sprinkle of extra pecans on top. Keep the salad refrigerated until the moment you are ready to serve.
- Cook Time: 20 minutes