Cranberry and Pomegranate Cream

Cranberry and Pomegranate Cream
Yields 6
For the ultimate fall dessert, I recommend Cranberry and Pomegranate Cream.
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  1. 3 cups cranberries
  2. 3/4 cup sugar
  3. 2 cups miniature marshmallows
  4. 1- 20 oz. can crushed pineapple, drained
  5. 1 cup heavy whipping cream
  6. 1/2 cup powdered sugar
  7. 1 tsp vanilla extract
  8. 1 cup pomegranate seeds
  1. Pulse cranberries in food processor until fine.
  2. Transfer to mixing bowl and stir in sugar. Cover and refrigerate for at least two hours or overnight. Drain any accumulated juices from the cranberries.
  3. Stir in marshmallows and pineapple. Set aside. Whip heavy cream until it begins to thicken. Beat in powdered sugar and vanilla until soft peaks form.
  4. Fold whipped cream into cranberry mixture, 1/3 at a time, until fully incorporated. Transfer to 8 x 8 inch baking dish. Freeze.
  5. Before serving, garnish with pomegranate seeds. Drizzle with honey, if desired. An easy way to remove seeds is to halve your pomegranate, hold half over a bowl, and spank it with a wooden spoon. The pomegranate arils will pop right out.
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