Ingredients

Cranberry Base:

• 1 (12-oz) bag fresh cranberries, rinsed
• 1 cup sugar
• 1 large apple, peeled and diced (Honeycrisp or Gala works great)
• 1 cup crushed pineapple, drained well
• 1 orange, peeled and chopped (or use zest + segments)
• ½–¾ cup chopped pecans or walnuts

Cream Layer (optional but amazing):

• 1 cup heavy whipping cream (or 8 oz Cool Whip if preferred)
• 2 Tbsp powdered sugar
• 1 tsp vanilla

---

Instructions

1. Prep the Cranberries

• Pulse cranberries in a food processor until finely chopped (but not puréed).
• Stir in sugar and let sit at least 30 minutes or up to overnight. This helps the cranberries release juices and mellow.

2. Add the Fruit & Nuts

Stir in:

• diced apple
• drained pineapple
• chopped orange
• chopped pecans

Chill until ready to serve.

3. Make the Cream Layer

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold into the cranberry mixture OR layer on top, depending on how you like it.

(Some families add miniature marshmallows too—totally optional but classic!)

4. Chill

Refrigerate at least 2 hours to let flavors meld. Overnight is even better.

---

Notes

• Texture: If you want a firmer, more “salad-y” texture, stir in 1–2 cups mini marshmallows or fold in only half the whipped cream.
• Sweeter: Add up to ½ cup more sugar depending on your preference.
• Make Ahead: Keeps 2–3 days in the fridge and is best cold.