This is a favorite in my family. Due to the fact that I have been eating it at every family party as long as I can remember, I have absolutely no idea where the recipe came from.
Yield: about 12 side-dish servings (maybe more)
Time: 3/4 hour, chill overnight, 1/4 hour
- 2 cups raw (frozen or thawed) whole cranberries
- 4 cups mini marshmallows
- 1/2 cup sugar
- 20 oz. can crushed pineapple, drained
- 1/4 cup diced apple
- 1/2 cup chopped walnuts (optional)
- 12 oz container whipped topping
In a blender or food processor, grind the cranberries very finely. You can use a knife to mince them if you have no blender or food processor, but it will take a long time.
Put your cranberries in a medium-large bowl, and add the sugar and marshmallows.
Drain your pineapple by pouring it into a strainer or colander, and letting it sit in the sink or over a bowl for a while. Press out as much extra liquid as you can.
Add the pineapple to the cranberry mixture, and stir it all very thoroughly. It will be too heavy and wet in some places, while too dry and puffy in others to really blend evenly, but persevere.
Cover the bowl tightly and refrigerate it overnight. The refrigeration time causes the marshmallows to break down a little bit and become foamy, while the flavor of the whole concoction melds and tastes more like pineapple.
When you are ready to serve it, mix in the chopped apples, walnuts (if using), and the whipped topping.
The acidity of the pineapple will cause the whip to break down, so do not stir everything together until the last minute. This salad is excellent for traveling and parties.