1 pkg. fresh cranberries minced (use a food processor or mini-processor – cranberries may be prepared up to 3 days in advance)
2 cups of sugar
1 small can pineapple, juice and all (the small cans, like a tuna can)
½ cup black walnuts
1 pkg. Mini marshmallows
1 pint heavy whipping cream
In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight. In the morning, or shortly before serving, whip the whipping cream until it peaks. Set aside. Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix. Then slowly fold in the whipped cream, until it’s completely mixed. Refrigerate until serving.
Note: More marshmallows can be added if you want more.