Cranberry Salad
Instructions:
- 2 (12 ounce) bags fresh cranberries
- 1 cup white sugar
- 1 (20 ounce) can crushed pineapples, drained
- 1 cup chopped pecans
- 1 pint whipping cream
- 1 (7 ounce) bag miniature marshmallows
- Coarsely chop the cranberries in a food processor; put in a large, non−metal bowl and mix in the sugar.
- Cover and refrigerate for 12 hours.
- Whip the cream until stiff.
- Add the pineapple and nuts to the cranberries, mix well.
- Fold in whipped cream and marshmallows; refrigerate until ready to serve.