I love ambrosia, especially my Cranberry Ambrosia. To me, what makes this recipe so spectacular is it’s all about the cranberries. It’s a beautiful dish to serve anytime around the holidays, both in looks and taste. On top of that, it’s a breeze to make.
Ingredients: Makes approximately 12 servings
- 1 ¼ cups whole berry cranberry sauce (homemade or commercial)
- 1 cup drained crushed canned pineapple
- ¾ cup drained canned mandarin oranges
- 1 cup of chopped pecans (or nuts of your choice)
- ½ cup plump dried cranberries
- 2 cups whipped topping
- 2 cups mini Marshmallows
- Optional: ½ cup shredded coconut
Thoroughly drain the pineapple and mandarin oranges and pat dry. Drain off any excess liquid from the cranberry sauce. In a large bowl, combine the cranberry sauce, crushed pineapple, dried cranberries, nuts, and mandarin oranges.
Gently fold in the whipped topping until all the ingredients are coated. Fold in the mini Marshmallows and coconut. Cover and refrigerate for a few hours before serving. Store any leftover Cranberry Ambrosia in the refrigerator for up to 3 days.
Notes: If you are not a fan of commercial whipped topping, look for a natural alternative at your local grocery store. You can use whipped cream, only if you plan to serve it immediately after making the recipe. The reason is whipped cream doesn’t have the stabilizers in it that a whipped topping does; thus the whipped cream will turn into a liquid quite quickly.
Even though this Cranberry Ambrosia is classified as a salad, I find it also can be served as a great light dessert.
As I stuff my mouth with this delightful Cranberry Ambrosia, I can’t help think about how much my guest will enjoy it. My taste testers sure did. On second thought, I might need to make another batch. 😀
Time to eat…
P.S. Take a moment to check out my new recipe booklet’s for sale on this site and purchase some of the tools I used for this “Cranberry Ambrosia” below. 🙂