Cranberry salad is always a Christmas tradition in my family. (Is it a midwestern thing?) I love playing with traditional recipes to make them healthier, so we can savor our favorite treats with more whole-food based nutritious ingredients. With better quality ingredients comes better flavor and guilt free indulgence. Enjoy!
- 3 cups fresh Wisconsin cranberries (if you can’t find fresh, frozen works fine)
- 3/4-1 cup raw local honey
- 1 cup purified water
- 1 cinnamon stick
- 2 cups unsweetened organic Greek yogurt
- 2 cups small pineapple pieces
- 2 cups mini marshmallows (I use Dandies all natural)
- 1 cup chopped pecans
- 1.5 cups shredded coconut
Mix the cranberries, half of the honey, water and cinnamon stick in a saucepan and bring to a boil. Turn the heat down and let it simmer for 10 minutes. Remove the cinnamon stick and cool completely. Combine the remaining ingredients (including the rest of the honey) with the cooled cranberry sauce and stir well. Let sit for at least 4 hours.
Megan Normansell, CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide
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