• 2 cups raw cranberries
• 4 cups mini marshmallows
• 1/2 cup of sugar
• 1 cup whipping cream

Grind cranberries, then add sugar. Let chill overnight, and put the bag of marshmallows in the refrigerator to help keep the fluff cool the next day. In the next day, fold in the marshmallows. Whip the whipping cream and fold in the whipped cream. Chill until ready to eat.