Ingredients
Equipment
Method
- Pulse the cranberries in a food processor until finely chopped, taking care not to puree them.
- Transfer the cranberries to a large bowl and stir in the sugar.
- Cover and refrigerate for at least 2 hours or overnight.
- Add the drained pineapple and marshmallows to the cranberry mixture and stir to combine.
- Beat the cold heavy cream in a medium bowl until it holds medium peaks.
- Gently fold the cream into the cranberry mixture until evenly combined.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Pulse the cranberries only until finely chopped so the salad keeps its texture. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use chilled coconut cream in place of the heavy cream.