12 ounces fresh cranberries, rinsed and picked through
1 cup granulated sugar
20 ounces crushed pineapple, thoroughly drained
3 cups plant-based mini marshmallows
1 cup chopped pecans, toasted for extra flavor
2 cups heavy whipping cream or 8 ounces whipped topping
1 teaspoon alcohol-free vanilla extract
1 pinch of salt
Instructions
Begin by placing your fresh cranberries into a food processor. Pulse the berries until they are finely chopped but not completely pureed. You want small, uniform bits that will distribute evenly throughout the salad. Transfer the chopped cranberries into a large mixing bowl.
Add the granulated sugar to the chopped cranberries and stir well until every piece is coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least two hours, or even overnight. This step is crucial because the sugar draws out the juices and softens the tartness of the raw berries.
Once the cranberries have sat with the sugar, remove the bowl from the fridge. Stir in the drained crushed pineapple, the plant-based mini marshmallows, and the chopped pecans. The marshmallows will eventually soften and absorb some of the juices, creating that signature fluff texture.
In a separate chilled bowl, beat the heavy whipping cream with the alcohol-free vanilla extract and a pinch of salt until stiff peaks form. If you are using a pre-made whipped topping, you can skip the whipping process and simply prepare to fold it in. Ensure the mixture is light and airy to give the salad its volume.
Gently fold the whipped cream into the cranberry mixture using a spatula. Work slowly to keep as much air in the cream as possible. Once fully combined, cover the bowl again and refrigerate for at least another two hours. This final chill allows the flavors to meld and the marshmallows to reach the perfect consistency before serving.
