fresh cranberries
white sugar
crushed pineapple, drained
chopped pecans
heavy whipping cream
miniature marshmallows
Cranberry Salad I
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  1. 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.
  2. 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.