Cranberry Pomegranate Salad

This fruit salad comes from a Spackman family cookbook my mom compiled about 15 years ago. It includes favorite recipes from my Grandma Spackman, her 14 children (of which my dad is number 3), and their spouses. Specifically, this recipe is from my Uncle David and Aunt Kim, who called it Thanksgiving Cranberry Salad. I agree with my Uncle David that it's good anytime, so I changed the name. This salad is a tasty accompaniment to pie for breakfast on the day after Thanksgiving.

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Cranberry Pomegranate Salad

Source: David and Kim Spackman

4 c fresh cranberries
2 c sugar
2 c red grapes, halved
1 c heavy whipping cream, whipped
1 c pineapple tidbits
1/2 c walnuts, toasted, cooled, and chopped
seeds from 1 pomegranate (separating the seeds from the peel and pith is easier in a bowl of water--the seeds sink and the pith floats)

Finely chop cranberries, in a food processor if possible (it's much easier). Add sugar and let stand 8 hrs or overnight. Place in colander and drain for 1 hour. Prep the remaining ingredients, stir everything together, chill, and serve.