Lydia's Cranberry Salad recipe

8 servings

1 pound fresh cranberries

1 1/2 cups white sugar

2 pounds seedless red grapes, quartered

1 (16 ounce) package miniature marshmallows

2 cups chopped pecans

1 (12 ounce) container frozen whipped topping, thawed

In a food processor, grind cranberries.

Transfer to a medium bowl, and mix with sugar.

Chill overnight in the refrigerator.

In a large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes.

Fold in nondairy whipped topping 1 hour before serving.