Monday, November 29, 2010
Thanksgiving 2010 Recipes: Cranberry Ambrosia
Ambrosia is defined as food of the gods. Traditionally, ambrosia has oranges and coconut, but not this recipe. This is not the ambrosia of the 1950's of canned fruit cocktail, coconut and sour cream.
This recipe is a family favorite - a mixture of sweet marshmallows, tart cranberries, fruity pineapple and creamy whipped cream.
Ashley made it this year and since we finished it all at Thanksgiving, she made another batch when we got home!
1 bag of fresh cranberries, washed
1 cup sugar
1 16 oz can crushed pineapple, drained
1 1/2 cups heavy cream
1 bag mini marshmallows
Puree the cranberries in a food processor until chopped finely. Place in a large bowl. Add drained pineapple and sugar. Cover and chill in fridge overnight.
The next day (or at least 2 hours before serving) combine marshmallows with cranberry mixture.
In a bowl, whip cream until stiff peaks form. Fold into cranberry-marshmallow mixture.
Refrigerate until serving. Can be made 2 days in advance!