Or, how to make all the kids eat their cranberries. Seriously.
3 12-oz. bags fresh cranberries
2/3 c. granulated sugar
1 large can crushed pineapple
1 pint heavy whipping cream
1 lb. mini-marshmallows
Wash and drain the cranberries. Grind using a medium die.
Mix in sugar and let sit overnight in the refrigerator.
Drain the crushed pineapple thoroughly. Mix the juice with some rum. This is for you, not the kids.
Whip the cream to very stiff peaks, just shy of butter.
In a bigger bowl than you think you’ll need, mix the pineapple and marshmallows into the cranberries. Fold in the whipped cream just until you have no large red streaks.
The end result is fluffy, unthreateningly pink and has distinct sweet and tart elements. Serves dozens and freezes remarkably well.