This festive cranberry salad is ideal for
fall and winter holiday dinner parties.
Cranberry
Salad
- 4 cups fresh or frozen
cranberries, ground in food processor
2 cups granulated sugar
1 (20-ounce) can crushed pineapple, undrained
1/2 cup pecans, chopped
1 cup heavy cream, whipped
1 cup miniature marshmallows
- Mix cranberries and sugar
and let stand for 2 hours. Add pineapple, and pecans. Mix well.
Fold in whipped cream and marshmallows. Let stand overnight before
serving. Attractive served in leaf lettuce cups.
Makes 12 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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