Cranberry Salad

• Gluten free

• Produce

  • 1 (10 oz. bag Cranberries, fresh whole
  • 1 (20 oz. can Pineapple
  • 1 cup Pomegranate seeds

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Heavy whipping cream

• Desserts

  • 2 cups Marshmallows, miniature

Found on lovetobeinthekitchen.com

Ingredients

• 1, (10 oz.) bag fresh whole cranberries (about 3 cups)
• ¾ cup sugar
• 2 cups miniature marshmallows
• 1, (20 oz.) can crushed pineapple, drained
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pomegranate seeds

Directions

• Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
• Drain any accumulated juices from the cranberries and reserve for another use, and then mix in the marshmallows and drained pineapple. Set aside.
• Whip the heavy cream in a large mixing bowl (using a stand mixer with the whisk attachment or hand held mixer) until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, about 3 to 5 minutes. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
• Refrigerate or freeze for about 2 hours. Right before serving, top with the pomegranate seeds.