Cranberry Salad and How to Seed a Pomegranate
Cranberry Salad and How to Seed a Pomegranate
Cranberry Salad is a yummy salad that I found on Pinterest. You can find some really delicious recipes on Pinterest and this one is no exception. Full of fresh cranberries, crushed pineapple, mini marshmallows and topped with fresh pomegranate seeds…Oh and did I mention the whipped cream? For that classic orange flavor you expect with cranberries, I added fresh grated orange zest and for added crunch, some chopped pecans.
Pomegranate Facts
Nature’s most labor-intensive fruit is about the size of a large orange. Pomegranates have a thin, leathery skin that can range in color from red to pink-blushed yellow. Inside hundreds of seeds packed in compartments that are separated by bitter, cream-colored membranes. Each tiny, edible seed is surrounded by a translucent, brilliant-red pulp that has a sparkling sweet-tart flavor.
Pomegranate are grown throughout Asia, the Mediterranean countries, Africa, India, and in California. In the United States they’re available from August through December. Choose those that are heavy for their size, and have a bright, fresh color and blemish-free skin. Refrigerate pomegranates for up to 2 months or store in a cool, dark place for up to a month. Add pomegranates to fruit salads, vegetable salads and anything else you’d like.
Cranberry Pomegranate Salad
Ingredients
- 1 10 oz package fresh whole cranberries (3 cups)
- 3/4 cup sugar
- 2 cups mini marshmallows
- 1 20 oz can crushed pineapple, drained
- 1/2 cup chopped pecans
- 2 tablespoons orange zest
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh pomegranate seeds
Instructions
- Pulse the cranberries in a food processor until fine and no large pieces remain.
- Transfer to a large mixing bowl and stir in the sugar.
- Cover and refrigerate for at least 2 hours or up to overnight.
- Drain any accumulated juices from the cranberries and reserve for another use.
- Stir in the marshmallows, drained pineapple, pecans and orange zest, set aside.
- Whip the heavy cream in a large chilled mixing bowl until the cream begins to thicken, about 1 minute.
- Beat in powdered sugar and vanilla until soft peaks form, 3 to 5 minutes.
- Fold the whipped cream into the cranberry mixture, one-third at a time, until fully incorporated.
- Transfer to an 8 x 8 inch baking dish.
- Refrigerate or freeze for about 2 hours.
- Right before serving, garnish with the pomegranate seeds
Kitchen Tip: How to Seed a Pomegranate
For this recipe we used Dole pineapple.