Wednesday, November 28, 2007
Twenty-Four Hour Fruit Salad
We have this salad for Thanksgiving and Christmas. I wanted to share it with you! I can't resist not sharing a recipe for something so yummy. (We just had a mega-double recipe last week, so this fruit salad is on my mind :-)).
1 (20-ounce) can crushed pineapple in juice, undrained
1 (16 1/2-ounce can pitted white cherries (Oregon brand), drained
1 (11-ounce) can mandarin oranges, drained
3 egg yolks, lightly beaten
2 T sugar
2 T white vinegar
1 T butter
1/4 tsp. salt
2 1/2 C miniature marshmallows
1 C. whipping cream, whipped
DRAIN pineapple, reserving 2 T juice. Combine pineapple, cherries, and oranges; chill. COMBINE reserved juice, egg yolks, and next 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture boils and thickens (about 5 minutes). Cool completely. STIR fruit into egg yolk mixture; fold in mini marshmallows and whipped cream, and chill for 24 hours. Yield: 8 servings. It will 'keep' for up to 2 days (if it lasts that long). :-)
What is a favorite tradition for your holiday meal? Post me a recipe if you please!