2 c. fresh cranberries
1 lg. apple, peeled and cored
4 oz. mini-marshmallows
1/2 c. sugar
1/2 c. heavy cream, whipped
2 tbsp. powdered sugar
1/2 tsp. almond extract
1 (16 oz.) can pineapple slices
1/2 c. pecans, toasted, chopped

Grind cranberries and apple; add marshmallows and sugar. Cover and refrigerate overnight. Before serving, fold mixture into whipped cream (thick but glossy) with sugar and almond extract added (to whipped cream). Place pineapple slice in crisp lettuce leaf; fill center with 1/3 cup cranberry mixture and garnish with pecans.