Holiday Cranberry Salad (from Rosanne Porter)

1 (12 oz.) pkg of fresh or frozen cranberries, coarsely chopped
1 (20 oz.) can crushed pineapple, with juice
2 cups sugar
1/2 pint heavy whipping cream
2 cups miniature marshmallows
1 cup chopped walnuts (optional)

In large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered in the refrigerator for at least 2 hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda.)

Before serving, whip the cream until soft peaks form. In a large bowl, mix together the cranberry mixture, marshmallows, and nuts. Fold in the whipped cream and store in refrigerator until serving.