Sunday, December 15, 2013

Frozen Cranberry Salad


This "salad" has been a mainstay in our family during the Holidays for as long as I can remember. I've seen other recipes that include cream cheese and nuts but this is the recipe handed down to me from my grandmother.

1 bag (12 oz.) fresh, raw cranberries rinsed and sorted
2 cups white sugar
16 oz. of mini-marshmallows*
1 can (20 oz.) crushed pineapple
2 cups whipping cream (evaporated milk for lighter, heavy whipping cream for heavier, but I think regular whipping cream produces the  best results)

In a food processor pulse the cranberries and in a bowl combine with the sugar. In a separate bowl stir the crushed pineapple into the marshmallows. Cover and let rest in the fridge overnight. In a much larger bowl combine the cranberry mixture with the pineapple marshmallows. Whip the cream and fold into the lot of it. Spread out into a container with a lid, cover and freeze. It should be ready to eat in 8 hours.

*If you are gluten free make sure your marshmallows are as well.

Calorie counting:   Pineapple: 315, Cranberries: 150, Sugar: 1440, Marshmallows: 1350, Whipping Cream, Regular: 1440, Total: 4695 / 24 Servings = 195 Calories

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