Ingredients:

  • 12 oz fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 Tbsp orange zest (zest of 1 large orange)
  • 1 (20 oz) can crushed pineapple, fully drained
  • 4 cups mini marshmallows
  • 1 cup chopped pecans or walnuts, preferably toasted lightly
  • 2 cups heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 2 Tbsp powdered sugar (Confectioners' Sugar, optional)

Instructions:

  1. Process the fresh cranberries, granulated sugar, and orange zest in a food processor until coarsely chopped. The texture should be finely minced, not puréed.
  2. Transfer the cranberry mixture to a bowl, cover, and refrigerate for at least 30 minutes (up to 4 hours) to macerate and temper the tartness.
  3. Place the crushed pineapple in a fine-mesh sieve and press firmly with the back of a spoon to remove all excess liquid. Thorough draining is vital.
  4. In a large bowl, combine the macerated cranberry mixture, the drained crushed pineapple, the mini marshmallows, and the chopped nuts. Gently stir until evenly distributed.
  5. Pour the chilled heavy cream and vanilla extract into a cold mixing bowl. Whip the cream, starting on medium speed and gradually increasing to high.
  6. Once the cream starts to thicken slightly, add the powdered sugar (optional, for stabilizing). Continue whipping until stiff peaks form. Do not over-whip.
  7. Take one-third of the whipped cream mixture and gently fold it into the cranberry mixture to lighten the base.
  8. Add the remaining whipped cream and, using a rubber spatula, fold carefully using an over-and-down motion until no streaks of white cream remain, maintaining maximum airiness.
  9. Transfer the Cranberry Cloud Salad to a decorative serving dish or airtight container. Cover tightly and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the marshmallows to soften and the flavours to marry.
  10. Garnish with extra toasted nuts or a sprinkle of reserved cranberry mixture just before serving.