Ingredients
1 pound cranberries
1 cup sugar
15 ounces pineapple, canned crushed (1 can)
1 cup celery diced
10 ounces marshmallows
1 package gelatin
1 pint cream, heavy whipping
1/4 cup pecans ground
1/4 cup water
Preparation
Grind the cranberries. Add the cranberries to sugar and stir. Let stand at a few minutes. Drain pineapple and saving the juice. Melt marshmallows in 1/4 cup cold water. Heat remaining pineapple juice. Add the gelatin and stir until it is dissolved. Let cool until thick. Combine marshmallow mixture, cranberry mixture, gelatin mixture, celery, pineapple, and nuts. Whip cream and fold it into cranberry mixture. Refrigerate overnight.
After a few hours, if the mixture separates stir and continue to refrigerate.
