Ambrosia with Meringues

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

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 6%
  • Fat: 1.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 51.3g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 21mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Remove cranberries from heat, and stir in 1 tsp. orange rind. Let cranberries cool completely. Cover and refrigerate.
  3. 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.
  4. To serve, spoon oranges and pineapple into individual dessert dishes; top evenly with cranberry mixture. Sprinkle each serving with coconut. Serve with meringue cookies.
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