Combine chopped cranberries and sugar in a large, nonreactive bowl.Toss well. Cover and refrigerate for 3 hours.
After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
I always prepare the recipe up to step 3 the day before than complete it in the morning and usually serve it for lunch.It says to serve immediately but the salad keeps well in the refrigerator for up to 2 days although there usually aren’t any leftovers.
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