Sunday, November 25, 2012

Mr. Hawthorne Prepares Cranberry Salad.

I saw this recipe on Kelsey's Essentials
and thought all the Hawthornes would like it.
I enlisted Mr. Hawthorne's help,
as I was doing about 20 other things,
and he was very excited
to prepare this dessert for Thanksgiving.
Refrigerated or frozen,
but I prefer frozen.

Cranberry Salad
3 cups cranberries
3/4 cup sugar
2 cups miniature marshmallows
1- 20 oz. can crushed pineapple, drained
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup pomegranate seeds

Pulse cranberries in food processor until fine.
Transfer to large mixing bowl and stir in sugar.
Cover and refrigerate for at least two hours or overnight.
Drain any accumulated juices from the cranberries.
Stir in the marshmallows and the drained pineapple.
Set aside.
Whip heavy cream in large mixing bowl
until it begins to thicken, about one minute.
Beat in powdered sugar and vanilla
until soft peaks form, 3-5 minutes.
Fold whipped cream into cranberry mixture,
1/3 at a time, until fully incorporated.
Transfer to 8 x 8 inch backing dish.
Refrigerate or freeze.
Before serving,
garnish with pomegranate seeds.

 Whomp up the cranberries.

Add in sugar.
Mix thoroughly and refrigerate.

Drain cranberry juice and pineapple juice.

Add crushed pineapple to cranberries.

Add in marshmallows.

Mix thoroughly.

Whup some heavy cream.

Add in vanilla.

Add in powdered sugar.

Whup away until soft peaks form.

Gently, fold in whipped cream.

Turn into 8 x 8-inch dish.

Smooth top.

Top with pomegranate arils.

I saw this trick on one of the cooking shows
for getting out the pomegranate seeds:

Tart, creamy, marshmallowey.

And pretty!

Mr. Hawthorne just took this to a new level
when he drizzled his sourwood honey over top.

And that, my friends,
concludes the Hawthornes' Thanksgiving.
Now, back to my regularly scheduled blogging.

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