Ingredients
for 24 servings
Cranberry Sauce
- 12 oz whole cranberries (360 g)
- 1 cup sugar (200 g)
- ¾ cup orange juice (180 mL)
- 2 tablespoons orange zest
Marshmallow Cups
- ½ cup sugar (100 g)
- ¼ cup cream cheese (55 g), room temperature
- 2 cups heavy cream (480 mL), cold
- 3 cups Kraft® Jet-Puffed Pals Miniature Marshmallows (150 g), divided
- 2 tablespoons orange zest
Nutrition Info
- Calories 163
- Fat 9g
- Carbs 21g
- Fiber 0g
- Sugar 17g
- Protein 1g
Estimated values based on one serving size.
This recipe isn’t available to shop.
Unfortunately, not all our recipes can be shopped through Tasty.
Preparation
- Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13–15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
- Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
- In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
- In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
- Add the cream cheese mixture to the whipped cream and fold to incorporate.
- Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
- Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
- Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
- Enjoy!