Thanksgiving Simple Cranberry Salad Recipe

INGREDIENTS:
2 cups ground raw cranberries
1 cup white sugar
1 pint heavy whipping cream, whipped
3/4 pound marshmallows, quartered
1 cup crushed pineapple, drained

DIRECTIONS:
In a small bowl, combine the ground cranberries and sugar. Set mixture aside for at least 3 hours.
In a large bowl, whip cream and stir in quartered marshmallows. Set aside for 3 hours.
After 3 hours fold the berry mixture into the whipped cream. Then fold in the crushed pineapple. Let set for several hours or overnight for flavors to blend.

Cranberry Salad VI

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons white sugar
1 (16 ounce) can whole cranberry sauce
1/2 cup chopped pecans
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar

DIRECTIONS:
In a large bowl, mix together the cream cheese, mayonnaise, sugar, cranberry sauce and pecans.
In a mixing bowl, beat the whipping cream until stiff peaks form; add the vanilla and confectioners sugar. Mix well and fold into cranberry mixture. Refrigerate at least 6 hours before serving.

Cranberry Whip
 

INGREDIENTS:
4 cups ground raw cranberries
1 (16 ounce) package miniature marshmallows
1 cup white sugar
2 cups apples - peeled, cored and finely chopped
1/2 cup walnuts
1 pint heavy cream, whipped

DIRECTIONS:
In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.