Imagine a jewel-toned explosion on your plate. A ruby red cranberry sauce, flecked with the pearly white of miniature marshmallows, glistens like a bowl of holiday cheer. This is a tastebud adventure, a textural playground.
First, the cranberries. They’re not whole, not halved, not even chopped. They’re ground into a vibrant, tangy paste as smooth as velvet on your tongue. Then bam! The sweetness arrives not from cloying syrup but from a generous handful of mini marshmallows, their pillowy softness a delightful counterpoint to the cranberries’ zip.
But wait, there’s more! Pecans add a nutty depth that’s pure sophistication. And then, the pièce de résistance: a creamy whipped cream, light and airy as a cloud, that melts into the whole symphony of flavors with every bite.
This Cranberry Salad isn’t just a side dish; it’s a statement. It’s a burst of holiday spirit on a spoon, a reminder that tradition can be playful, and dessert can be daring. So grab a fork, dig in, and let the party begin in your mouth.
For further inspiration, check out a similar recipe from our collection – Cranberry Salad.
Cranberry Salad
Ingredients
- 1 lb fresh or frozen cranberries
- 1 1/2 cups sugar
- 1 pkg miniature marshmallows
- 1 cup pecans
- 1/2 pint whipping cream, whipped
Method
- Grind 1 pound fresh or frozen cranberries.
- Add sugar to canberries, let sugar blend into the cranberry juice.
- Add 1 package of miniature marshmallows, and one cup of pecans; mix well.
- Fold in 1/2 pint of whipped whipping cream.
- Pour into a dish and cover.
Kitchen Helper 2
