Cranberry-Marshmallow Relish

"Thanksgiving is the time for warm, reassuring memory-reviving foods. Here is a favorite that the kids can help prepare that is fun. My 16 year old grandson has been making this for each holiday since he was 4 years old." Barb Lewis

• 1 (12 ounce) bag cranberries, washed and sorted (3 cups)
• 3/4 cup sugar
• 1 (5.6 ounce) can crushed pineapple
• 2 1/2 cups miniature marshmallows (half a 10 ounce bag)
• 1/2 cup chopped pecan or walnuts (optional)

METHOD

Put cranberries and sugar in food processor. Pulse until just chopped.

Drain pineapple, reserving juice.

Add pineapple and marshmallows and pulse until well combined. Add reserved juice - this is to taste, depending on the degree of juiciness you want. Add slowly. You don't want soup.

Stir in optional chopped nuts.

This can be made the night before, covered in an airtight container and refrigerated.

Yield: 5 - 6 cups

This recipe from www.inmamaskitchen.com

Contributor: Barb Lewis

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