2 c. granulated sugar
3 (12 oz.) pkg. cranberries, ground in processor
3 c. tokay grapes, cut in half and seeded
1 c. chopped pecans
1 pt. whipping cream, whipped plus 1 tsp. vanilla
1 (10 1/2 oz.) pkg. miniature marshmallows

Grind cranberries; add sugar and let set overnight in refrigerator in a covered bowl. Next day half and seed (or use seedless) grapes, add to cranberry mixture. Add chopped nuts and blend. Whip cream until it forms stiff peaks. Add vanilla and whip. Combine whipped cream with cranberry mixture. Add marshmallows and mix together. Refrigerate for at least 2 hours before serving. Serves 12.