Wednesday, November 23, 2011

24 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 are making this today, 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!

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