Loaded with more antioxidants than many common fruits and veggies, cranberries pack quite a punch as little disease fighters. These zippy berries are naturally fat free, cholesterol free, low in sodium, rich with dietary fiber, and bursting with flavor. There's always room in my recipe box for another dish featuring cranberries.
I'll start our cranberry week off with a favorite of ours. I clipped this recipe from a Taste of Home magazine years ago. We've been making it ever since for Thanksgiving or Christmas...sometimes both:)
3 cups fresh or frozen cranberries, coarsely chopped
1 can (20 oz) crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chopped walnuts, optional
2 cups whipping cream, whipped
In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt and walnuts if desired; mix well. Cover and refrigerate overnight. Just before serving, fold in whipped cream. Yield: 10-12 servings.
Come back tomorrow for another cranberry recipe!
sharing this recipe at AP Tuesday
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5 comments:
I'm so glad that you're back to the blogging! I missed reading your musings in my daily blogroll. And this definitely sounds like a recipe that I'm going to have to try for Thanksgiving... I love cranberries too :)
Thanks, Lyndsie. You're so sweet! I miss reading all about your Africa adventures. Are you planning to go back?
Yum! We have a jello/cool whip thing that we make for Thanksgiving when we have a big dinner- but maybe we can try this cranberry one for Christmas! It looks great!
We're working on a way to get back this summer, but our hangup right now is funding. Hopefully we'll figure out some grant stuff before the semester ends.
I am, on a different note, heading to Denmark for my spring semester... I plan on reviving my summer blog, so you'll have to check it out when January rolls around!
Great! I'll put ya back on my roll so I know when you update:)
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