Cranberry Salad - Subscriber Sunday #37 - A Make Ahead Recipe for the Holidays You Will Love!

Cranberry Salad

1 pound cranberries
1 cup white sugar
1 pint heavy whipping cream
3/4 bag mini - marshmallows (about 4 1/2 cups)
20 ounce can crashed pineapple, well drained

Wash the cranberries and remove any bad berries. Grind the cranberries and then stir in the white sugar. Let stand for 2 hours.

Whip the heavy cream to stiff peaks. Stir in the marshmallows and allow to stand in the refrigerator for 2 hours.

After allowing the cranberry/sugar mixture and the whipping cream/marshmallows mixture to stand for two hours, drain the can of crushed pineapples. Fold together the pineapple with the cranberries, sugar, whipping cream, and marshmallows.

Refrigerate 8 hours or overnight.

Perfect for Thanksgiving or Christmas dinners!

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