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Frozen cranberry salad cups (great for Thanksgiving) Recipe

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This recipe for Frozen cranberry salad cups (great for Thanksgiving) is from The Pettit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of frozen cranberries

1 cup of crushed pineapple (drained)

1 cup mini marshmallows

1/2 pint whipping cream
Directions:
Directions:
Grind cranberries in a food processor.
Let sit overnight in 2 cups of sugar (Note: Dissolve sugar by boiling cranberries in a small amount of reserved pineapple juice to hasten the process)
Make the whip cream (beat the whippping cream until peaks form) and fold into cranberry mixture. Add crushed pineapple and marshmellows. Pour mixture into 24 muffin cups. (The foiled muffin cups are best as they are more sturdy than the paper ones)
Freeze cranberry cups until ready to use. (The frozen cups only take about 20 minutes to thaw slightly. Enjoy!!
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 minutes (crushed cranberries need to sit overnight in refrigerator)
Personal Notes:
Personal Notes:
This recipe is from my mother, Angela H. Sullivan and has been a family favorite at Thanksgiving dinner for generations. I hope you enjoy this festive addition to your Thanksgiving meal!

 

 

 

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