Ingredients
3 cups fresh or thawed frozen cranberries (about 12 ounces)
1 orange, cut into 1-inch pieces (2 cups)
2 tablespoons packed fresh mint leaves
3/4 cup sugar
Coarse salt
2 cups heavy cream, plus more for serving
1 cup plain yogurt
1/2 cup pecans, toasted and coarsely chopped
Pomegranate seeds, for serving (optional)
Preparation
Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.
