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Mom's Cranberry Salad

December 12, 2017

Thanksgiving Day Salad

This is one of my favorite salads! The flaked coconut sets it apart from the other recipes the cranberry salad world. I save a few of the whole fresh cranberries and garnish the top with the cranberries and about a tablespoon of coconut just before serving.

Ingredients:

3 cups fresh cranberries

3/4 c. granulated sugar

1 cup tap water

1 cinnamon stick

2 c. sour cream

2 c. pineapple tidbits

2 c. mini marshmallows

1 c. chopped pecans

2 c. sweetened flake coconut

Directions:

1. In a sauce pan over medium heat, combine cranberries, sugar, water and the cinnamon stick. Bring to a boil then reduce heat and let simmer for 10 minutes. Cool completely. Sauce will thicken as it cools. Remove any remaining cinnamon stick.

2. In a mixing bowl, add 1 1/2 c. of the cranberry mixture with remaining ingredients and stir until combined. Refrigerate overnight and spoon into a serving dish.

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