Best Cranberry Salad Ever

• Produce

  • 1 (12 ounce package Cranberries, fresh or frozen

• Baking & Spices

  • 1 cup Sugar

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1 pint Heavy whipping cream

• Desserts

  • 1 cups Marshmallows, mini

• Other

  • 1 (8 ounce can Crushed pineapple, juice and all (the small cans, like a tuna can

Found on gooddinnermom.com

Description

Ingredients

• 1 (12 ounce) package fresh or frozen cranberries
• 1 cup sugar
• 1 (8 ounce) can crushed pineapple, juice and all (the small cans, like a tuna can)
• ½ cup chopped walnuts
• 1 to 2 cups mini marshmallows
• 1 pint heavy whipping cream

Directions

• Chop cranberries with a food processor. Not too finely.
• In a bowl, mix cranberries with the sugar, crushed pineapple and walnuts. Place this mixture in fridge for one hour for flavors to meld and sugar to dissolve completely.
• Remove cranberry mixture from refrigerator. Set aside.
• Beat the whipping cream into stiff peaks.
• Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
• Then slowly fold in the whipped cream, until its completely pink and beautiful!
• Refrigerate for at least 4 hours, but overnight is even better.
• Cooks Note: If the dessert seems a bit watery, dont worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure your cream is whipped into stiff peaks. You can also add more marshmallows, if necessary.
• Also, I just received a tip (Thanks, Katie R.) that the cranberry salad is excellent served frozen. It serves up pretty hard so remove from freezer about 5 minutes before serving and cut into squares.