This Cranberry Salad recipe is another passed on from my aunt. I have been making it for several years now and always get excellent reviews. It is a great dish for the summer time as well.

Start this dish the evening before you are serving it. In the morning stir in the remaining ingredients and the dish will be ready when you need it. A great make-ahead dish.

Be sure to buy cranberries in November and store them in your freezer (they keep for 1 year that way). Cranberries are not available the rest of the year.

Cranberry Salad

• 1 bag (12 oz) cranberries
• 2 cups sugar

Grind the cranberries using a food processor. Put into a bowl and combine with the sugar. Cover and refrigerate overnight.

• 1 1/2 cups walnuts
• 1 bag (10.5 oz) marshmallows
• 1 pint whipping cream
• 1 can (20 oz) crushed pineapple, drained

In a large bowl, add the remaining ingredients to the cranberry mixture, stir. Refrigerate for at least one our before serving.