Ingredients
- 12 ounces fresh cranberries or thawed frozen cranberries
- 2/3 cup granulated sugar
- 1 8-ounce can crushed pineapple drained
- 2 1/2 cups mini marshmallows
- 1 cup heavy whipping cream
Instructions
- Put the cranberries in a food processor and pulse until they are coarsely chopped. Transfer the chopped cranberries to a bowl, add the sugar, and mix until well combined.
- Cover the bowl and refrigerate overnight, or at least 12 hours, to allow the sugar to dissolve.
- After the cranberries have chilled, combine them with the drained crushed pineapple and mini marshmallows in a bowl. In another bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the cranberry mixture.
- Cover the salad and refrigerate for at least 2 hours or overnight for best flavor. Serve cold. Garnish with extra cranberries, marshmallows, and pineapple pieces if desired.