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Sunday, December 9, 2018

Christmas Cranberry Salad

10 ounce bag of cranberries
1 cup sugar
20 can of crushed pineapple, well drained
1½ -2 cups mini marshmallows
1 cup heavy cream

Using a food processor or blender, grind the bag of cranberries. Pulse button works well. I like them to to be ground but with some large pieces mixed in.
Drain the can of crushed pineapple very well. It yields approximately 1⅓ cups after drained.
Add the drained pineapple and sugar to the cranberries and mix well. Stir in the marshmallows.
Whip the heavy cream until medium to stiff peaks form. Fold whipped cream into the cranberry mixture.
Refrigerate until serving (at least several hours or up to a day early).

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