Ingredients
Scale
- 12 oz fresh cranberries (frozen works too)
- 1 cup granulated sugar
- 1 can (20 oz) crushed pineapple, well-drained
- 2 cups mini marshmallows
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip) or 2 cups stiffly whipped heavy cream
- Pinch of salt
Instructions
- Step 1: Prepare the Cranberries: Wash your fresh cranberries thoroughly and pick out any soft or bruised berries. Place the raw cranberries into a food processor. Pulse the berries until they are coarsely chopped. Be careful not to over-process them into a liquid puree; you want small, distinct bits for texture. Transfer the chopped cranberries to a large mixing bowl and stir in the granulated sugar. Let this mixture sit for at least 30 minutes. This process, called macerating, softens the tart berries and draws out their natural juices.
- Step 2: Combine the Base Ingredients: In a separate medium bowl, beat the softened cream cheese and vanilla extract until smooth and creamy. Fold this cream cheese mixture into the sugared cranberries. Add the well-drained crushed pineapple, mini marshmallows, and chopped pecans. Use a large spatula to fold everything together until the ingredients are evenly distributed. Ensure the pineapple is very dry before adding it, as excess juice can make the salad watery.
- Step 3: Fold and Chill: Gently fold in the whipped topping or stiffly whipped heavy cream. Use a slow, circular motion to keep the mixture light and airy. Once the salad is a uniform pink color, cover the bowl tightly with plastic wrap. Place it in the refrigerator for at least 4 hours, though overnight is best. Chilling allows the marshmallows to soften slightly and the flavors to fully develop. Give it a quick, gentle stir right before serving and garnish with extra pecans or a few whole cranberries.
- Cook Time: 20 minutes