Cranberry Salad

    2 (12 ounce) packages fresh cranberries
    1 cup white sugar
    1 (20 ounce) can crushed pineapple, drained
    1 cup chopped pecans
    1 pint heavy whipping cream
    7 ounces miniature marshmallows

Coarsely chop the cranberries in a food processor; put in a large,
non-metal bowl and mix in the sugar. Cover and refrigerate for 12
hours.

Whip the cream until stiff. Add the pineapple and nuts to the
cranberries, mix well. Fold in whipped cream and marshmallows;
refrigerate until ready to serve.