The “BEST” Cranberry Salad

The very first time I ever tasted this “fluff” as I call it; because of the way it looks; was when my good friend Karen Watson prepared it for a gathering.  I fell in love with it instantly and asked her to share her recipe, which come to find out was her sweet mother’s recipe.  It has been a holiday “must have” ever since.   It is the BEST cranberry salad I’ve ever had!  Thank you for sharing it with me Karen.

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1 (12 oz.) pkg. FRESH whole Cranberries
1 1/2 cups miniature Marshmallows
3/4 cup Sugar
1 (20 oz.) can CRUSHED pineapples, drained and squeezed well
1/2 cup Walnuts, finely chopped
1 (8 oz.) tub Cool Whip®, thawed

Wash and drain the cranberries.  Using a food processor, chop the cranberries into small bits, as pictured below. You may have to process them in 2 or 3 increments.

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Pour them into a large mixing bowl and then add the sugar, pineapples, and the nuts. Stir to combine well.  Add in the marshmallows.

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Stir this to combine well.  Cover the bowl and refrigerate overnight.  The following day, stir the mixture together again; fold in the Cool Whip® and combine well. Top with candied cranberries for garnish.  Refrigerate until ready to serve.

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