Christmas Cranberry Salad

• Gluten free

• Produce

  • 1 12-ounce package Cranberries, fresh
  • 1 20-ounce can Pineapple
  • 1 cup Pomegranate seeds

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Coconut, sweetened flaked

• Dairy

  • 1 cup Heavy whipping cream

• Desserts

  • 2 cups Marshmallows, mini

• Liquids

  • 1 cup Water

Found on foodfolksandfun.net

Description

Ingredients

• 12-ounce package fresh cranberries (3 cups)
• ½ cup granulated sugar
• 1 cup water
• ½ teaspoon ground cinnamon
• 1 cup heavy whipping cream
• ½ teaspoon vanilla extract
• 20-ounce can crushed pineapple, well drained
• 2 cups sweetened flaked coconut
• 2 cups mini marshmallows
• 1 cup pomegranate seeds (from ½ a large pomegranate)

Directions

• In large saucepan over high heat combine cranberries, sugar, water, and cinnamon. Bring to boil, then reduce to simmer. Simmer 10 minutes. Transfer mixture to large bowl and cool completely.
• Beat Whipping cream and vanilla with whisk attachment on high speed until medium to stiff peaks form, about 3-4 minutes. Do not overbeat.
• Once cranberry mixture is cooled, fold in whipped cream, drained pineapple, coconut, and marshmallows. Cover and chill at least 2 hour or overnight. Right before serving cover with pomegranate seeds. Serve.