Easy No-Cook Cranberry Salad

So……when you want Cranberry Salad….. from pantry ingredients……except for the whipped cream.

Ingredients
2-16 oz . cans Whole Berry Cranberry Sauce
1-20 oz . can pineapple chunks in water pieces cut in half
2-3 oranges or use a small can of mandarin oranges in water, drained, peeled, sectioned, and cut in half
1/2 cup chopped walnuts or pecans
3/4 cup sweetened whipped cream (optional)

Instructions

1. 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.
2. Add chopped walnuts and orange segments (if using fresh), and gently mix to combine.
3. 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.

And….save the juice that drains from the fruit. It tastes wonderful mixed with a little ginger ale or club soda for the kids.

Or….mix it with Champagne or sparkling white wine for a sort of Thanksgiving Kir Royale. enjoy!!!

About the homemade whipping cream…one version follows…
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.