Festive Cranberry Pineapple Salad |
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Ingredients 1 cup roughly chopped walnuts or pecans 12 ounces fresh cranberries 2 cups sugar 1, 20 ounce can crushed pineapple, lightly drained 1/2 of a 16 ounce bag of mini marshmallows 2 cups heavy whipping cream Directions Roughly chop enough walnuts or pecans to make 1 cup and then set aside. Rinse and dry 12 ounces of fresh cranberries and then mince in a food processor. Tip: It is easier if you freeze your cranberries before you mince them. Place the minced cranberries in a bowl. Then add sugar, crushed pineapple and your 1 cup of walnuts or pecans. Stir together well and then cover with plastic wrap and refrigerate for at least one hour or overnight. Remove from refrigerator and fold in 8 ounces of mini marshmallows. In a mixing bowl, pour in 2 cups of heavy whipping cream and whip until peaks form. Slowly fold the whipped cream into the cranberry pineapple mixture. Garnish the top with mini marshmallows. Refrigerate any leftovers. |