This sweet and tart, vintage recipe will delight you and your guests.
Cranberry Cloud Salad
Ingredients
- 12 oz. Fresh cranberries
- 1/2 cup Sugar
- 3 cups miniature marshmallows
- 4 oz. Cream Cheese - room temperature
- 1-1/2 tbsp Yellow Dog Sweet Shake
- 2 cups whipping cream
- 1/4 tsp. sea salt
- 1 cup Toasted shelled pistachios
- 1 cup Red or green seedless grapes - halved
Instructions
- Pulse cranberries in a food processor until finely chopped be sure to leave some coarse pieces remaining, about 6 pulses.
- Transfer to a large bowl, and stir in sugar, Yellow Dog Sweet Shake, and marshmallows. Cover and chill 4 hours or overnight.
- Beat cream cheese with a mixer on medium speed until creamy and free of lumps, about 1 to 2 minutes, scrape down sides as needed. Add 1 cup heavy cream, and continue beating until mixture starts to thicken, about 2 minutes. Add remaining 1 cup cream, and continue beating until soft peaks form.
- Fold the cream mixture into the cranberry mixture, and stir in salt, pistachios, and grapes. Serve immediately, or cover and chill for up to 3 days. Be sure to leave the pistachios out if you store this, and then add them right before serving.