The usual cranberry salads often contain jello or marshmallows. While you can find vegetarian alternatives to these, I find that a hassle. They are not found at stores conveniently located to me. So, when I found this recipe that includes neither, I was thrilled. And it’s really tasty, too. I hope you enjoy it as much as I do.

Whipped Cream Cranberry Salad

2 (12 ounce) packages fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 pint heavy whipping cream (or one carton non-dairy whipped topping—decrease sugar to 1/2 c. if using this)

Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.

Whip the cream until stiff (skip this step if using non-dairy topping). Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream; refrigerate until ready to serve.

*** If you like, you can stir in marshmallows with the whipped cream. Vegan marshmallows are available. Also, kosher marshmallows are made with fish gelatin, which may be acceptable to some.