What happened to ambrosia, food of the gods? We had it a few times around Christmas and I loved it. I haven't heard of it in decades.
This is one recipe you can experiment with to your heart's desire. I like all I've tried except those containing grapefruit. I'm interested in knowing what other TF members put in theirs.
If you still make ambrosia and have a tried and true recipe, I hope you will share it here.
Thanks
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We used to use the juice from maraschino cherries to make ours pink and it added a nice sweetness. Then we added an extra helping of the cherries to the mix since the canned mixed fruits just used to a wave a cherry over the can. Thanks for the nice memory!
I do like the idea of using cherry juice. Back when I would have a nip or two, I used to make a delicious Manhattan. I always added a bit of cherry juice. It's been years. i may just try that again.
Thanks!
A Manhattan sounds lovely! Blessings for a happy, healthy, joyful, and kind new year!!
The Perfect Manhattan
Stop. You're pushing me over the edge. Here's the way it was. The recipes say any good whisky will do. Instead, I used Crown Royal, probably the smoothest you can buy. You can use dry vermouth or sweet vermouth. I used equal parts of each. This is called a 'Perfect Manhattan'. Only 2 drops of Angostura bitters were used. After swirling in ice and pouring into glass, I added a cherry and about a tablespoon of cherry juice.
I could drink 4 or 5 but I did limit myself to 2. Delicious! I could have one every day, I just don't stock all the necessary ingredients.
Ha Ha! I haven't been to Aunt Bessie's Cafe in years. That's what the locals called the Alcoholic Beverage Control, the state run facility where all legal spirits are sold in NC
Yum! My husband and I have been buying whiskey more often since our COVID shutdown. I'll have to try your recipe next time we have some on hand.
Oh, and since I'm an editor at heart, I had to double check the spelling. Whisky or whiskey? Turns out, both are correct. :)
Interesting you caught that, Jess. My spelling came from verifying the makers of Crown Royal who apparently use both spellings. Had I been asked how to spell it, offhand I would have thought 'whiskey'. You are sharp!
That's what happens when you look at words all day long for many years. :)
Usually when I made Ambrosia for my family they would remark; 'Mom's getting fancy again".
I believe that I've always used the same ingredients except changing the kind of whipped cream occasionally.
Ingredients:
whipped topping (Cool Whip or fresh)
sour cream
pineapple tidbits
mandarin orange segments
red and green seedless grapes
sweetened coconut flakes - optional with my family
mini marshmallows
maraschino cherry halves - more than needed probably
chopped pecans - also optional with my family
I only found one recipe that seemed to match what I used so I used their list:
This sounds like the perfect combination of ingredients. Some recipes don't list grapes. I can't imagine ambrosia without them.
Seeded and peeled, of course.
We have received a few ambrosia recipes over the years but, as you say, it is old fashioned. The last one was submitted nearly 10 years ago.
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Reminds me of my grandmother. She used to make ambrosia at Thanksgiving. Pineapple and whipped cream and who knows what else. It was always a favorite.
This recipe is highly rated and from Alton Brown. www.foodnetwork.com/
I read this, Judy. Sounds so good. If I do make it, I will be sure to use fresh mandarins. The canned ones just don't get it.
Thanks
Here is a 6 minute 6 ingredient recipe. 1 8 oz tub cool whip, 1/2 c. Sour cream, 2 c. Marshmallows, 20 oz can pineapple chunks or tidbits, 11 oz jar maraschino cherries, 15 oz can mandarin oranges.
I love this one from the Food Network, www.foodnetwork.com/
As there are no hard and fast rules for making ambrosia and each recipe is a variation on a theme, I'll draw from each what I like best for formulating my own version.
I would use canned mandarins only as a last resort. As long as a good naval or other orange was available, (or better yet, tangerines), I would use them, instead, peeled and cut into small chunks.
When I owned a salon, each year at Christmas, I was 'loaded down' with gifts of food from my clientele. I especially enjoyed the rum balls, and even more, the bourbon balls.
While going over the recipes here, it dawned on me that a 'spiked' version of ambrosia might be good. I searched the Internet and found a recipe using spiced rum.
I'm going to try rum in my recipe but I wont use a spiced rum as I think it would detract from the fruit flavors. I'll use a regular light rum.
Thanks to all for the recipes and suggestions.
Doug, you should share your spiked ambrosia recipe with us when you perfect it. That sounds like the perfect thing to bring to a grown up party (when we are all able to get together again).
Your fresh mandarins made me think of using fresh grapefruit. It would cut through all the sweetness and be very pretty. Ruby reds are almost as sweet as an orange. Yum, I may have to start experimenting too.
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