1 lb fresh cranberries
1-1/2 cups sugar
1 lb mini Marshmallows
1 small can crushed pineapple
9 oz. container Cool Whip
Grind cranberries (I use a small food processor).
Stir in Sugar.
Cut in marshmallows.
Stir and set overnight in refrigerator.
In morning stir in pineapple (drain off some of the juices).
Fold in Cool Whip.
Chill in refrigerator until ready to serve.
This makes a great addition to your holiday meal. It’s a nice change of pace to plain cranberry sauce. It has a complimentary combination of sweet and tart. Very refreshing, makes a nice big salad, everyone asks to take some home, and you finish every last bit of it with leftovers!