Without Gelatin:

1. Chop the cranberries: Pulse the cranberries in a food processor until finely chopped. Be careful not to over-process; the texture should be slightly chunky.
2. Sweeten the cranberries: Transfer the chopped cranberries to a mixing bowl and stir in the sugar. Let it sit for at least 1 hour to allow the flavors to meld and the sugar to dissolve.
3. Combine fruits and nuts: Add the drained pineapple, diced apple, grapes (if using), and chopped nuts to the cranberry mixture. Stir until evenly combined.
4. Fold in whipped cream: Gently fold in the whipped cream or whipped topping until fully incorporated.
5. Chill and serve: Cover and refrigerate for at least 1-2 hours before serving. This helps the flavors meld and the salad to firm up slightly. Serve chilled.

With Gelatin:

1. Prepare the gelatin: Dissolve the raspberry or cranberry-flavored gelatin in 1 cup of boiling water. Stir until fully dissolved, then let it cool slightly.
2. Chop the cranberries: Pulse the cranberries in a food processor until finely chopped.
3. Sweeten the cranberries: Transfer the chopped cranberries to a bowl and mix in the sugar. Let sit for 1 hour.
4. Add fruits and nuts: Stir in the drained pineapple, diced apple, grapes (if using), and chopped nuts.
5. Combine with gelatin: Pour the cooled gelatin over the cranberry mixture and stir to combine.
6. Chill until set: Pour the mixture into a serving dish, cover, and refrigerate for 4-6 hours or until fully set.