Cranberry Salad
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.
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