1-20ozcan pineapple chunks in waterpieces cut in half
2-3orangesor use a small can of mandarin oranges in water, drained, peeled, sectioned, and cut in half
1/2cupchopped walnutstoast them if you’d like for more flavor
3/4cupsweetened whipped creamoptional
Set a large strainer or colander into a deep bowl. Pour cranberries, pineapple and mandarin oranges (if using canned) into the strainer and drain for three to four hours, covered with plastic wrap and refrigerated.
Add chopped walnuts and orange segments (if using fresh), and gently mix to combine. Transfer to a glass or crystal bowl to show off the pretty color of the salad. Spoon or pipe whipped cream on top of the salad around the edges (if using)
The salad will hold in the refrigerator, covered, for 2 days so you can make it ahead. Don’t do the whipped cream garnish until serving time (if using). Serve chilled or more towards room temperature if you prefer.To whip the cream - Using a hand mixer or an immersion blender with whisk attachment, beat cold heavy cream with a 1 teaspoon pure vanilla extract and 1-2 teaspoons sugar, honey, agave syrup or vanilla liquid stevia drops until soft peaks form. Dollop mounds of the whipped cream around the edge of the cranberry salad.
Recipe from Chef Sally Cameron of AFoodCentricLife.com