Cranberry Fluff Salad

Ingredients:

• 12 ounces cranberries (fresh or frozen, thawed)
• ½ cup sugar (add up to ½ cup more if needed)
• 8 ounces crushed pineapple, well drained
• 2 cups mini marshmallows
• 1 cup heavy cream

Instructions:

1. Chop cranberries in a food processor. Transfer to a bowl, stir in sugar, cover, and refrigerate overnight.
2. Add drained pineapple and mini marshmallows; mix well.
3. Whip heavy cream to stiff peaks and gently fold into the cranberry mixture.
4. Refrigerate until ready to serve.