Sunday, December 16, 2012

Cranberry Ambrosia

Except for the marshmallows and sugar, this is real food (I'm giving the canned pineapple a pass since it could conceivably be home-canned and still work), but don't tell your taste buds, because they'll never know if you don't! Its pretty pink color and fluffy decadence sure won't give it away!

The picture really doesn't do its pinkness justice.  Silly bad light.

Cranberry Ambrosia

2 cups fresh cranberries
1 16oz can pineapple, drained
1 1/4 cup sugar
1 pint whipping cream
1 bag mini marshmallows
1 pint blueberries
1/2 cup chopped pecans (optional)

Run cranberries and pineapple through a food processor to obtain finely chopped cranberries and almost mush pineapple.  Pour into small mixing bowl and stir in sugar.  Set aside for 30 minutes.

Using a electric mixer in a large mixing bowl, beat whipping cream until stiff.  Stir in cranberry mixture, mini marshmallows, blueberries, and pecans.  Cover and refrigerate overnight.

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