Some desserts may look strange or the ingredient list may not sound super appetizing. Then you take a bite, and you just can't stop eating it. This recipe is a take on a family favorite that has been at all of our Thanksgivings for decades. I look forward to it all year, and love the leftovers as long as they last. The dish is taken to the next level thanks to our Pastamore Dark Sweet Cherry Balsamic Vinegar mixed with fresh whipped cream. This recipe could also be made with marshmallow fluff if you were looking to go vegetarian or for a different texture. Be warned, this recipe makes a full 9"x13" pan, so you may want to consider a half batch at first.
Ingredients:
1 lb - fresh cranberries
3 - red apples, medium
1 cup - sugar
1 10 oz package - mini marshmallows
1.5 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
1 cup - whipping cream
Directions:
1. Place mixing bowl into the freezer.
2. Rinse cranberries. Add to food processor, and pulse 4-5 times. Move to a large mixing bowl.
3. Rinse apples and remove cores. Add to food processor, and pulse 7-8 times. Add apples and 3/4 cup sugar to the mixing bowl and stir until combined. Allow to sit for 30 minutes.
3. Add 1/4 cup sugar, whipping cream, and Pastamore Dark Sweet Cherry Balsamic Vinegar to chilled mixing bowl. Use a mixer to mix until the whipped cream makes stiff peaks.
4. Add whipped cream and marshmallows to bowl of apples and cranberries. Fold gently until evenly mixed. Transfer to a 9"x13" glass dish. Cover and place into the freezer.
5. Chill overnight and serve with a drizzle of Pastamore Dark Sweet Cherry Balsamic Vinegar.
No comments:
Post a Comment