1-10 oz. bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 20 oz. can crushed pineapple, drained
1 cup heavy cream
1/2 cup powdered sugar
1 teas.vanilla extract
1 cup or whole pomegranate seeds
1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a mixing bowl and stir in sugar ( only white sugar). Cover and refrigerate for at least 2 hrs. or overnight.
2. Drain any accumulated juices from cranberries and discard.(or drink) then stir in marshmallows and drained pineapple and set aside.
3. Whip the heavy cream in a large mixing bowl (using a mixer with the whisk attachment or hand held mixer) until it begins to thicken,about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporate. Transfer to 8x8 inch dish or serving bowl.
4. Refrigerate or freeze for about 2 hrs. Right before serving garnish top with pomegranate seeds.