Ambrosia Conserve Recipes

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

Steps:

• Combine pineapple, orange juice and peel in a large saucepot.
• Simmer 10 minutes.
• Add sugar, stirring until dissolved.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat; stir in coconut, cherries and almonds.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water bath.
• Cover with dry towel.
• Allow to stand until lids seal and cool.

Steps:

• Measure 3 cups of sugar & set to one side near stove.
• Put 1/2 lemon juice in non-reactive 4 quart pot. Slice pears as thinly as possible, putting them into lemon juice ASAP to minimize browning. Slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. Goal for the slices is wafer-thin.
• Add pineapple, coconut shreds & sliced cherries to pot.
• Stir in the pectin, mix well without tearing up orange shreds. Let sit 5 minutes. Boil to hard boil that can't be stirred down & boil one minute.
• Add sugar all at once & stir well to incorporate. Bring to hard boil & boil 4 minutes.
• Ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.

Steps:

• Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
• Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
• When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
• Serve the ambrosia in your prettiest glass bowl. It will become a tradition.