The Best Cranberry Salad! - cooking recipe

Ingredients

1 (12 ounce) package fresh cranberries (minced fine)
2 cups sugar
1 (8 ounce) can crushed pineapple, juice and all (the small cans, like a tuna can)
1/2 cup black walnut
0.5 (16 ounce) package mini marshmallows
1 pint heavy whipping cream

Preparation

Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly.
(cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
In the morning, or shortly before serving, whip the whipping cream until it peaks.
Set aside.
Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
Then slowly fold in the whipped cream, until it's completely mixed.
Refrigerate until serving.