3/4 Cup sugar
1 20 oz. can crushed pineapple (drained)
2 1/2 cups mini marshmallows
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1 cup pomegranate seeds
Chop cranberries in food processor until they are fine and no large pieces remain. Transfer to a bowl and stir sugar into cranberries. Cover and chill for at least 2 hours and up to overnight.
Drain any accumulated juice from cranberries and reserve. Stir in drained pineapple and marshallows. Set aside.
In a mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into the cranberry mixture. Adjust texture with the reserved cranberry juice if needed.
Refridgerate or freeze. Garnish with pomegranate seeds.
{recipe and photo found here}
