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2 c. sugar
1 lb. fresh or frozen
1 medium can of pineapple
1 1/2 c. grapes, cut in half
and pitted
1/4 c. chopped walnuts or
1 pt. cream, whipped

Grind cranberries through fine food chopper; add sugar,
stir and cover and refrigerate overnight. Next day, drain
well. Add drained pineapple, grapes, nuts and whipped cream.
Mix real well and refrigerate again overnight.
Note: This recipe may be expanded according to the
number you wish to serve. I usually add another can of drained
pineapple and a good bunch of grapes.

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