Ingredients:

  • 12 oz bag fresh cranberries (about 3 cups), rinsed and sorted
  • ¾ cup granulated sugar
  • 1 (20 oz) can crushed pineapple, thoroughly drained
  • 5 oz bag miniature marshmallows (about 3 cups)
  • ½ cup chopped pecans or walnuts
  • 2 cups heavy cream (double cream), well-chilled
  • 2 tablespoons powdered sugar (icing sugar)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Add the fresh cranberries and the granulated sugar to the bowl of a food processor. Pulse several times until the berries are coarsely chopped but not puréed.
  2. Transfer the cranberry-sugar mixture to a bowl. Stir well, cover loosely, and allow it to rest at room temperature for at least 30 minutes. This process (maceration) mellows the sharpness of the raw cranberry.
  3. Ensure the crushed pineapple is drained thoroughly. Press it lightly in a fine-mesh sieve to remove all excess liquid, as liquid will ruin the set of the fluff.
  4. In a large mixing bowl, gently fold the macerated cranberry mixture, the drained pineapple, the miniature marshmallows, and the chopped nuts.
  5. Pour the chilled heavy cream, powdered sugar, and vanilla extract into the bowl of your electric mixer. Whip on medium-high speed until medium-stiff peaks form.
  6. Using a rubber spatula, carefully fold about one-third of the whipped cream into the cranberry-fluff mixture to lighten it.
  7. Add the remaining two-thirds of the whipped cream and gently fold until just combined and streak-free. Avoid overmixing to keep the mixture airy.
  8. Transfer the Cranberry Cloud to a serving dish, cover tightly, and refrigerate for a minimum of 4 hours, or ideally, overnight. This chilling time allows the marshmallows to soften and the salad to set.
  9. Serve cold. Garnish with whole cranberries or a dusting of cinnamon if desired.