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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cranberry Salad

Recipe courtesy of Phyliss Pellman Good

Cranberry Waldorf Salad

Recipe courtesy of Food Network

Carrot Cranberry Salad

Recipe courtesy of Jeff Mauro

Green Salad with Cranberry Vinaigrette

Recipe courtesy of Food Network Kitchen

Apple Cranberry and Pecan Salad

Recipe courtesy of Food Network

Chicken Salad and Cranberry Brie Toast

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories