Is there any fruit more festive than cranberries? They’re popular at Thanksgiving, of course, but I love them all the time. Their gorgeous color makes them perfectly suited for the Christmas table as well. This is a salad my mom makes, and I love it. It’s great for potlucks, and I have been known to dive into the leftovers for breakfast the next morning. It’s that good. Here’s how to make my mom’s scrumptious cranberry salad:
1 bag raw cranberries
15-oz. can crushed pineapple, drained
1/2 cup sugar
1/2 cup chopped pecans
2 cups miniature marshmallows
1 medium tub refrigerated whipped topping (You can use fat-free or sugar-free if you’d like)
Wash the cranberries and run them through a food processor until they are finely chopped. Place cranberries in a large bowl, and add sugar and pineapple. Let stand for about an hour in order for the sugar to dissolve. Add pecans and marshmallows, and fold in whipped topping. Serve immediately.
If you’re taking this to a potluck or picnic, I recommend adding the pecans, marshmallows, and whipped topping once you get there, just before serving. Thanks, Mom!