This recipe was a favorite of my Grandmother’s. And why not! A midwestern staple, it’s a cinch to make. It’s sweet, bright and the pineapple adds a nice acidic balance. Marshmallows make it kid friendly. The only leftover will be the empty bowl. My cranberry relish was inspired by this dish.
Servings: 15 – 1/3 Cup Calories: 120 Equipment: Medium mixing bowl, blender/immersion blender, a knife for chopping and a rubber spatula.
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- 3 C Cranberries, chopped
- 1 C granulated Sugar
- 1 C Whipped Cream
- 3 C Marshmallows
- 1 C Pineapple, chopped
In a blender, chop the cranberries with a few pulses. Chop one cup worth of fresh pineapple. In the mixing bowl, mix the cranberry, pineapple and sugar. Stir and allow to sit in the fridge for 2-3 hours to break down the sugar. Then add the whipped cream and marshmallow to the cold fruit and sugar mix. Allow to refrigerate for a few hours before serving. Serve cold.
Bon Appetit.
