Ingredient:
- Fresh Cranberries: 1 (12-ounce) package, washed and stems removed
- 1 cup Granulated Sugar:
- Crushed Pineapple: 1 cup, well-drained
- Miniature Marshmallows: 1 cup
- Chopped Walnuts or Pecans: 1 cup
- Whipped Cream or Whipped Topping: 1 cup
- Optional: Grated zest of 1 orange (for added zest)
Ingredient Notes:
- For a lighter version, consider using sugar-free or reduced-sugar marshmallows and whipped topping.
Instructions:
- Cranberry Preparation:
- Thoroughly wash the cranberries and remove any stems.
- Finely chop the cranberries using a food processor for consistency, or manually with a knife for a more rustic texture.
- Mixing Magic:
- In a large mixing bowl, add the granulated sugar to the chopped cranberries, making sure they are well coated.
- Mix in the drained crushed pineapple, miniature marshmallows, and chopped nuts until evenly combined.
- If using, stir in the grated zest of an orange for a citrusy note.
- Whipped Cream Integration:
- Gently fold the whipped cream or whipped topping into the cranberry mixture until just combined. Avoid overmixing to maintain the lightness of the whipped cream.
- Chill and Present:
- Cover the bowl with plastic wrap, or place the mixture into a serving dish.
- Refrigerate for at least 2-3 hours before serving to allow the flavors to integrate and the salad to become thoroughly chilled.
