Ingredients:

For the Cranberry Mixture:

• 2 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 package (3 ounces) raspberry-flavored gelatin

For the Creamy Chiffon Layer:

• 1 cup heavy whipping cream
• 1/2 cup sour cream
• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

For the Cranberry Mixture:

1. In a saucepan, combine the cranberries, sugar, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, or until the cranberries burst and the mixture thickens slightly.

2. Remove the cranberry mixture from the heat and stir in the raspberry-flavored gelatin until it's completely dissolved.

3. Let the cranberry mixture cool to room temperature.

For the Creamy Chiffon Layer:

1. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.

2. Gently fold in the sour cream, mini marshmallows, and chopped nuts (if using).

Assembling the Salad:

1. Once the cranberry mixture has cooled to room temperature, gently fold it into the creamy chiffon layer. Be careful not to deflate the whipped cream.

2. Pour the combined mixture into a serving dish or mold of your choice. You can use a decorative mold or a simple glass dish.

3. Refrigerate the Cranberry Chiffon Salad for at least 4-6 hours or until it's set and firm.

4. Before serving, you can garnish the salad with extra whipped cream, cranberries, or a sprinkle of nuts if desired.

Cranberry Chiffon Salad is a delightful and colorful dessert that offers a perfect balance of sweet and tart flavors with a creamy, fluffy texture. It's a great addition to your holiday or special occasion menu. Enjoy!