Begin by placing the plant-based gelatin powder into a large glass mixing bowl. Carefully pour the boiling water over the powder and whisk constantly for about two minutes. You want to ensure that every single grain is fully dissolved to prevent a gritty texture in your finished salad.
Stir in the cold water and the alcohol-free vanilla extract. This helps to lower the temperature of the mixture slightly before you add the fruit components. Whisking in the vanilla at this stage ensures the flavor is distributed evenly throughout the liquid base.
Add the entire can of whole berry cranberry sauce to the bowl. Use a whisk or a large spoon to break up the sauce so that the berries are suspended throughout the gelatin. It is okay if some small clumps remain, as these provide delicious bursts of tart flavor in the final dish.
Gently fold in the drained mandarin oranges and the crushed pineapple. If you are using pecans, add them now as well. Be careful not to over-mix, as you want the mandarin segments to stay as whole as possible for a beautiful presentation.
Pour the mixture into a large serving bowl or a decorative mold. Place it in the refrigerator for at least four hours, or until it is completely firm. For the best results, I recommend letting it sit overnight so the flavors have plenty of time to meld together for your Christmas celebration.
