Frozen Cranberry Salad - cooking recipe

Ingredients

1 (13 oz.) can crushed pineapple
2 c. fresh cranberries
1 c. diced pears, fresh or canned
1 Tbsp. butter
1 egg, well beaten
1 c. heavy cream, whipped
3/4 c. sugar
1 banana, diced
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1/4 lb. small marshmallows

Preparation

Drain pineapple thoroughly; reserve syrup.
Add enough water to make 1 cup syrup.
Combine with sugar and cranberries and bring to full boil.
Remove from heat.
Drain cranberries and reserve syrup. Combine drained cranberries, pineapple, banana, pears and lemon juice and chill.
Melt butter and blend in cornstarch.
Add cranberry syrup and stir over medium heat until it boils and thickens.
Reduce heat and stir a little hot mixture into egg. Return to hot mixture, stirring constantly.
Cook over low heat 3 minutes.
Cool to lukewarm.
Fold fruit, marshmallows and whipped cream into cool mixture.
Freeze.
Can be frozen in muffin tins and used as needed.
Will thaw quickly for eating.