© 2018 Angie Sutton, created with Wix.com

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.


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


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.

Share on Facebook
Share on Twitter
Please reload