This festive cranberry salad is ideal for fall and winter dinner parties.
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.