Cranberry Ambrosia

Cranberry Ambrosia is a holiday twist on a classic 1950’s ambrosia salad using fresh cranberries and pineapple rather than a canned fruit cocktail.

Why We Love This Recipe

This is a creamy fruit salad traditionally made with a canned fruit cocktail. It was very popular in the 1950s and while it’s an oldie, it certainly is a goodie. I remember my Mom making it for Thanksgiving and Christmas.

For my Cranberry Ambrosia fruit salad, I’ve stayed with the tradition of using Cool Whip and it seems like I always have a container or two in my freezer. For the fruit, I use fresh cranberries and fresh pineapple. For extra sweetness, I’ve added sweetened coconut and mini marshmallows.

Ingredients

Let’s Make Cranberry Ambrosia

1. Place cranberries, sugar and water into a stovetop pan.
2. Bring mixture to a boil and then lower to a simmer.
3. Cook cranberries in sugar water for 10 minutes; stirring frequently to break down the cranberries.
4. Remove cranberries from the heat and let them come to room temperature. They will thicken as they cool.
5. In a mixing bowl, stir together the Cool Whip and sour cream.
6. Fold in the cranberries, marshmallows, pineapple and coconut.
7. Garnish with toasted coconut and mini marshmallows.
8. Serve cold.

Krazy Kitchen Mom Tips

• To toast the coconut, place it in a small stovetop skillet and heat until the coconut starts to turn light brown. Watch it carefully while toasting as it can burn quickly.
• Thaw Cool Whip in the refrigerator for 1-2 hours before using.
• Serve this as a side dish fruit salad family style or in individual serving dishes.
• This recipe will last up to three days in the refrigerator.

More KKM Cranberry Recipes

• Homemade Cranberry Syrup and Jam
• Cranberry Margaritas
• Cranberry Muffin Top Cookies
• Cranberry Pie Crust Cookies