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.
2. Step
Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
3. Step
In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
4. Step
In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
5. Step
Add the cream cheese mixture to the whipped cream and fold to incorporate.
6. Step
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.
7. Step
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.
8. Step
Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
