Sweet, crunchy, tart and creamy Cranberry Ambrosia is the treat that will always make my kids think of my mom. My son enjoys it so much that my mom will often make a double batch when she visits and he will eat the whole thing by himself if we don’t keep an eye on it! She gave us the recipe so that he can make it on his own whenever he wants. However, he usually waits for her visits to make it with her. So sweet.
A Few Tips
Whole fresh cranberries can be slippery and tricky to cut. I have found that cutting frozen cranberries is much easier because they deflate a little and are less likely to roll around. When I buy them fresh, I usually just throw them right in the freezer until I am ready to use them. Another option would be to pulse them a few times in a food processor.
If you want to decrease the amount of color run from the cranberries, gently fold them in just before you serve. The mixture will likely still turn a bit pink, but not as much as it will by the next day.
One Bowl Magic
Once you have chopped the cranberries, apple, and walnuts, they all go in a large bowl. Combine them with the mini marshmallows and vanilla yogurt. The Cranberry Ambrosia can be served right away or stored covered in the fridge for up to 24 hours. You may want to mix it again just before serving if it becomes a little weepy.
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Cranberry Ambrosia
Ingredients
- 1 cup whole fresh or frozen cranberries
- 1 large Granny Smith apple - small dice
- 1 ½ cups mini marshmallows
- 1 cup whole milk vanilla yogurt
- ½ cup walnuts - chopped
Instructions
- If using whole fresh cranberries, pop them in the freezer overnight, which will make them easier to chop by hand. A food processor will also do the trick if you prefer.
- Combine all ingredients in a large bowl. Store covered in the fridge until ready to serve. Can be made a day ahead. To decrease color spread from the cranberries, fold them in just before serving.
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