Cranberry Salad
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
39
Spice
40
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Sugar2 cups
Miniature Marshmallows1 cup
Heavy Whipping Cream1 cup
Powdered Sugar1 tsp
Vanilla Extract1 cup
Pomegranate SeedsDirections:
1
Pulse the cranberries in a food processor until fine and no large pieces remain
2
Transfer to a large mixing bowl and stir in the sugar
3
Cover and refrigerate for at least 2 hours or up to overnight
4
Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside
5
Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes
6
Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated
7
Transfer to an 8-by-8-inch baking dish
8
Refrigerate or freeze for about 2 hours
9
Right before serving, garnish with the pomegranate seeds