Family Recipes from the Daughters of
Carson and Eagle Valleys

Cranberry Salad
  • One pound fresh cranberries
  • 2 cups sugar
  • 1 #2 can crushed pineapple, drained
  • One pound miniature marshmallows
  1. Grind, or chop in blender, the fresh cranberries.
  2. Add the sugar and let stand.
  3. Combine with the pineapple and marshmallows and allow to sit overnight.
  4. On the next day, whip one pint of whipping cream.
  5. Fold into the above mixture.
  6. Freeze in a mold or small paper cups.
This recipe is from Freda Burrgess of Oneto - a neighbor and friend of Elta Millinger Turner for many years. She made it for Christmas. It is sufficiently rich and tasty to serve as a dessert.

Submitted by Elta Millinger Turner