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Ambrosia is totally “throw-back” for me. My Mom used to make it with canned fruit cocktail; so circa 1950’s! But the truth is we really liked it. So I decided to give it a bit of a facelift and make it with cranberries for the holiday season. Now Cranberry Ambrosia is a new favorite at our house. And who doesn’t like pink food?
You need to plan ahead for this because you want the cooked cranberries to sit off the heat and come to room temperature before you use them in this delicious pink creation. Letting them sit also allows them to thicken so it’s a must when making this.
Living in Florida we are fortunate to have a lot of fresh fruit choices, so in addition to fresh cranberries I used fresh pineapple. And wow did that fresh pineapple make those cranberries shine!
- 1 bag of fresh cranberries
- 1/4 cup sugar
- 4 TBS water
- 1 cup fresh diced pineapple
- 1 bag small marshmallows
- 1/4 sweetened coconut
- 1 tub Cool Whip – thawed
- 2 TBS sour cream
- Place cranberries, sugar and water in a stove top pan.
- Bring mixture to a boil and then lower to a simmer.
- Cook cranberries in sugar water for 10 minutes; stirring frequently to break down the cranberries.
- Remove cranberries from the heat and let them come to room temperature; the wait also allows them to thicken.
- In a bowl, stir together the Cool Whip and sour cream.
- Add cranberries, marshmallows, pineapple and coconut.