This creamy Christmas cranberry salad can be served frozen as well as chilled.
Ingredients
- cranberries, finely ground: 1 pound
- white sugar: 2 cups
- pineapple: 1 can (20 ounce can, drained, crushed)
- miniature marshmallows: 1 pack (16 ounce pack)
- pecans: 1 cup (chopped, optional)
- pint whipped cream, beaten stiff: 1 piece
Metric Conversion
Stages of cooking
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Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
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The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
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Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.
