Step 3: Cool the Cranberry Mixture
Transfer the cranberry mixture to a bowl and allow it to cool completely. This step is essential because adding other ingredients to a warm mixture can melt the marshmallows and make the salad runny.
Step 4: Combine the Other Ingredients
In a large mixing bowl, combine the drained pineapple, shredded coconut, chopped nuts, and marshmallows. Gently fold in the cooled cranberry mixture.
Step 5: Add the Creamy Dressing
Add the mayonnaise to the mixture and stir until everything is evenly coated. Taste and add a pinch of salt if needed to balance the sweetness.
Optional: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
Step 6: Chill the Salad
Cover the salad and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld and the texture to set beautifully.
Step 7: Serve and Garnish
Before serving, give the salad a gentle stir. Garnish with additional nuts or a sprinkle of orange zest for a festive touch.
Tips for Perfect Cranberry Salad
- Use fresh cranberries: Canned cranberries won’t give the same vibrant color or tangy flavor.
- Balance sweetness and tartness: Taste as you go—some cranberries may be more tart than others.
- Make ahead: This salad tastes even better the next day, making it perfect for holiday prep.
Grandma’s Cranberry Salad is more than a dish—it’s a tradition in a bowl. Its combination of sweet, tart, creamy, and crunchy textures is irresistible. Serve it alongside your holiday roast, or enjoy it as a refreshing dessert. Each bite is a reminder of cozy kitchens, family gatherings, and the timeless charm of homemade recipes.
If you want, I can also provide a modern twist version of this salad that adds a hint of ginger and orange zest for extra zing, while keeping it nostalgic. Do you want me to do that?
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