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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cranberry Orange Scones

Recipe courtesy of Ina Garten

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Potato Salad

Recipe courtesy of Ina Garten

Shrimp Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories