Cranberry Fluff

INGREDIENTS

• 3 cups whole cranberries fresh
• ¾ cup sugar
• 20 ounces canned crushed pineapple drained
• 2 cups miniature marshmallows
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pomegranate seeds

INSTRUCTIONS

• Chop cranberries in food processor or blender until fine and no large pieces remain. Transfer to mixing bowl and stir sugar into cranberries. Cover and chill for at least 2 hours or up to overnight.
• Drain any accumulated juices from cranberries and reserve. Stir in drained pineapple and marshmallows. Set aside.
• In a mixing bowl, whip heavy cream adding powdered sugar and vanilla to sweeten until soft peaks form. Fold into cranberry mixture until fully incorporated.
• Refrigerate or freeze. Garnish with pomegranate seeds.