Recipe courtesy of Kelsey Nixon
Save Recipe Print
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.

Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.

Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.

Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.

Cook's Note

Use any leftover fresh cranberry juice for other recipes, such as Cranberry Apple Roasted Turkey Breast.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Cranberry-Orange Sauce

Recipe courtesy of Tyler Florence

Fresh Cranberry Cosmo

Recipe courtesy of Alton Brown

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Cranberry-Orange Sauce

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword