Southwestern Cranberries

2 cups fresh or frozen cranberries

2 cups white sugar

2 Granny Smith apples - peeled, cored and chopped

1 cup chopped walnuts

1 (12 ounce) container frozen whipped topping, thawed

Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.

A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.