Cranberry Ambrosia Salad
Cranberry Ambrosia is a holiday twist on a classic 1950's ambrosia salad using fresh cranberries and pineapple rather than a canned fruit cocktail.
Print
Pin
Servings: 8
Ingredients
- 1 bag fresh cranberries
- 1/4 cup sugar
- 4 TBS water
- 1 cup fresh diced pineapple
- 1/2 bag mini marshmallows
- 1/2 cup sweetened coconut
- 8 oz. tub Cool Whip - thawed in refrigerator
- 2 tbsp sour cream
Instructions
- Place cranberries, sugar and water into a stovetop 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. They will thicken as they cool.
- In a mixing bowl, stir together the Cool Whip and sour cream.
- Fold in the cranberries, marshmallows, pineapple and coconut.
- Garnish with toasted coconut and mini marshmallows
- Serve cold.
Notes
Krazy Kitchen Mom Tips
- To toast 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 3 days in the refrigerator.