Ambrosia with Meringues

Oxmoor House
Store-bought meringue kiss cookies provide a simple garnish and sweet crunch for holiday fruit.
6 servings


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1 cup fresh cranberries
1/2 cup sugar
1/2 cup water
4 large navel oranges
2 cups fresh pineapple chunks (1/2
1/3 cup sweetened flaked coconut
12 prebaked meringue cookies


Prep: 22 Minutes

Combine first 3 ingredients in a medium saucepan; cook, stirring often, over medium heat 6 to 8 minutes or until most of cranberries pop. Grate 1 Tbsp. plus 1 tsp. orange rind from oranges.

Remove cranberries from heat, and stir in 1 tsp. orange rind. Let cranberries cool completely. Cover and refrigerate.

Section oranges over a large bowl, catching juices. Add pineapple and 1 Tbsp. orange rind to orange sections in bowl. Cover and chill until ready to serve.

To serve, spoon oranges and pineapple into individual dessert dishes; top evenly with cranberry mixture. Sprinkle each serving with coconut. Serve with meringue cookies.

Created date

August 2009

Nutritional Information

Calories 216
Caloriesfromfat 6 %
Fat 1.5 g
Satfat 1.2 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 51.3 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 21 mg
Calcium 53 mg