When we gather for the holidays, we know that Gigi will bring her cranberry marshmallow salad. For as long as she can remember, her mom made it each year. It’s always delicious with our feast, especially when she gets to use the pecans from the tree in her front yard. We’ve come to expect and love this dish, so we hope your family enjoys it as well.

 

Ingredients
  • 1 – 1-pound package fresh cranberries
  • 1 ¾ cups sugar
  • 76 small marshmallows
  • 1 – 8-ounce can crushed pineapple, drained
  • ½ – 1 cup pecans, chopped
  • ½ pint cream

 

Instructions
  • Rough chop the cranberries then add sugar.
  • Let them stand for at least 2 hours, then drain. (Gigi usually soaks it overnight.)
  • Add marshmallows, drained pineapples, and pecans.
  • Whip your cream, then fold into the other ingredients.
  • Place in the refrigerator until ready to eat.

This dish can be made ahead of time, but it is better if served the day it is made.

 

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8