Here’s a dish that is made a day ahead to make party planning easy. My paternal grandmother used to make it for Christmas dinner. I’m not sure how many batches she made, as there were nearly 50 aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it’s still as good as I remember.
—JANET HURLEY SHELL ROCK, IA
PREP: 20 MIN. + CHILLING • MAKES: 9 SERVINGS
1 pound fresh or frozen cranberries
1 can (20 ounces) crushed pineapple, drained
1 cup sugar
2 cups miniature marshmallows
1 cup heavy whipping cream, whipped
1/2 cup chopped pecans
1. In a food processor, cover and process cranberries until coarsely chopped.
2. Transfer to a large bowl; stir in the pineapple and sugar. Cover fruit mixture and refrigerate overnight.
3. Just before serving, fold in the marshmallows, whipped cream and pecans.