2 large Honeycrisp or Granny Smith apples, finely diced
20 ounces crushed pineapple, drained with juice reserved
3/4 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon alcohol-free vanilla
1/2 teaspoon agar-agar powder
1/2 cup chopped pecans or walnuts
Instructions
Begin by washing your fresh cranberries and discarding any soft or bruised ones. Place them into a food processor and pulse until they are finely chopped but not pureed. You want small, distinct bits to provide a nice texture and a burst of tartness in every spoonful.
Transfer the chopped cranberries to a large mixing bowl and stir in the granulated sugar and the drained crushed pineapple. Mix them thoroughly and let the bowl sit for at least 15 minutes. This allows the sugar to draw out the juices and softens the sharp bite of the raw cranberries.
In a small saucepan, combine 1/4 cup of the reserved pineapple juice with the agar-agar powder. Bring it to a gentle boil over medium heat, whisking constantly for about two minutes until the powder is fully dissolved. Remove it from the heat and let it cool slightly, then stir it into the cranberry and pineapple mixture to help the salad hold its shape.
While the fruit mixture rests, wash and dice your apples into small, uniform cubes. There is no need to peel them, as the red or green skins add beautiful Christmas color to the dish. Fold the diced apples and the chopped nuts into the cranberry mixture.
In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and alcohol-free vanilla until stiff peaks form. Gently fold the whipped cream into the fruit mixture using a spatula. Work slowly to keep the salad light and airy. Cover the bowl and refrigerate for at least two hours before serving to allow the flavors to meld and the agar-agar to set.
