Ingredients:
1 pound fresh cranberries
1 cup sugar
1 orange
1 cup miniature marshmallows
1 cup pecans, coarsely chopped

Directions:
1. Grind cranberries in food processor until coarsely ground
2. Pour into bowl and add the sugar, stirring well
3. Meanwhile, zest the peel of the orange and add 1 teaspoon of the zest to cranberry mixture
4. Supreme the orange, letting the juice run into the bowl
5. Chop the orange sections, and stir in with the marshmallows and nuts
6. Chill until ready to serve. May be made the day before serving

Larry’s mother, Marjorie, shown here, used to make this salad every year for our family Thanksgiving and Christmas dinners. Served as a side dish, it provides a delicious sweet-sour flavor with just a touch of bitterness that is just perfect when served with turkey, dressing and gravy! This is one of those dishes that is even better after being refrigerated for several hours to let the flavors blend. We always enjoy it greatly with the turkey sandwiches the day after the holiday!