Ingredients
1 (12 ounce) package fresh cranberries (minced fine)
1 pint heavy whipping cream
0.5 (16 ounce) package mini marshmallows
Method
Sources
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
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mince cranberries with a hand-blender, food-processor, or some kind of chopper. i use my braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if i used it without the cup). but you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly. (cranberries may be prepared up to 3 days in advance) in a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight. in the morning, or shortly before serving, whip the whipping cream until it peaks. set aside. add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix. then slowly fold in the whipped cream, until it's completely mixed. refrigerate until serving.