Creamy Cranberry Salad

This was Ellie's favorite Thanksgiving dish. It was a beautiful color on the plate.


3 cups fresh or frozen cranberries, thawed and coarsely chopped
1 can (20 oz.) unsweetened crushed pineapple, drained
2 cups miniature marshamallows
1 medium apple, chopped
2/3 cup sugar
1/8 tsp salt
2 cups heavy whipping cream
1/4 cup chopped walnuts, optional

In a large bowl, combine the cranberries, pineapple, marshamallows, apple, sugar, and salt. Cover and refrigerate overnight. Just before serving, in a large bowl, beat cream until stiff peaks form. Fold cream and walnuts into the cranberry mixture.