Ingredients
- 1 (12 ounce) packages fresh cranberries ( minced fine)
- 2 cups sugar
- 1 (8 ounce) cans crushed pineapple, juice and all ( the small cans, like a tuna can)
- 1/2 cup black walnut
- 0.5 (16 ounce) packages mini marshmallows
- 1 pint heavy whipping cream
Directions
- Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
- I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
- But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly.
- (cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
- In the morning, or shortly before serving, whip the whipping cream until it peaks.
- Set aside.
- Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
- Then slowly fold in the whipped cream, until it's completely mixed.
- Refrigerate until serving.
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