12 ounces fresh cranberries, rinsed and picked over
1 cup granulated sugar
1 can (20 ounces) crushed pineapple, drained very well
3 cups plant-based mini marshmallows
1 cup chopped pecans, toasted for extra flavor
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon alcohol-free vanilla extract
Instructions
Place the fresh cranberries into a food processor and pulse until they are finely chopped but not pureed. You want small, uniform bits that will distribute evenly throughout the salad. Transfer the chopped cranberries to a large mixing bowl.
Add the granulated sugar to the chopped cranberries and stir well to coat every piece. Cover the bowl and let it sit in the refrigerator for at least two hours, or even overnight. This process allows the sugar to draw out the juices and softens the tart bite of the raw fruit.
In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and alcohol-free vanilla extract until stiff peaks form. Be careful not to overbeat, or the cream will turn into butter. The goal is a light, airy texture that can hold the weight of the fruit and nuts.
To the bowl of sweetened cranberries, add the well-drained crushed pineapple, toasted pecans, and plant-based mini marshmallows. Gently fold everything together until the fruit and nuts are evenly distributed.
Using a large spatula, gently fold the whipped cream into the fruit mixture. Use a slow, circular motion to keep as much air in the cream as possible. This ensures the Millionaire Cranberry Salad stays light and fluffy rather than becoming dense.
Cover the salad and refrigerate it for at least one hour before serving. This final chill time allows the marshmallows to soften slightly and the flavors to meld together perfectly for your Christmas feast.
