- 12-ounce package fresh cranberries
- ¾ c sugar
- 8-ounce can crushed pineapple, undrained
- 2 c mini marshmallows (optional)
- ¼ c chopped walnuts (optional)
- 4 oz cream cheese, softened
- 2 c heavy whipping cream
In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
Strain out the excess juice.
Stir in the marshmallows and/or walnuts.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.