Instructions

1. In a medium-sized bowl, combine cranberries and sugar, tossing to coat cranberries with sugar.
2. Cover the bowl with plastic wrap and refrigerate for 24 hours.
3. Pour cranberries into a food processor. Pulse a few times until coarsely chopped. Transfer cranberries to a large bowl and set aside.
4. In a large mixing bowl, using an electric hand mixer, beat heavy cream until stiff peaks form.
5. Add crushed pineapple, marshmallows and pecans into the bowl of cranberries. Mix well to combine.
6. With a spatula, gently fold whipped cream into cranberry mixture.
7. Refrigerate until chilled.
8. Serve.