• With a food processor, coarsely pulse and chop the cranberries. Do not grind them too fine; leave in larger chunks (see photo).
• In a small bowl, mix together the cranberries and sugar and chill in the refrigerator overnight. [TIP: I usually put in a Ziplock bag and press the air out.] NOTE: If you don't have the time to do this step overnight - at least allow it to sit on the counter for 30 minutes before assembling.
• Toast the walnuts either in microwave (2 minutes), or oven. Chop and set aside.

Make the cream:

• Whip 2 cups whipping cream; add the powdered sugar and vanilla. The whipping cream should be pretty stiff.

Assemble the salad:

• Drain any of the juice out of the cranberry mixture (bag). It's okay to leave some of the juice, but drain most. I open a corner of the Ziplock bag and just pour it into the sink.
• In a large bowl, add the cranberry + sugar mixture, chopped walnuts, sliced grapes. Fold the thick whipping cream into the cranberry mixture. Gently toss all ingredients together; chill the salad until ready to serve.
• Leftovers can be frozen and served as a frozen salad later.