Homemade Cranberry sauce. In a medium saucepan, combine cranberries, sugar, orange juice and cinnamon. Bring to a boil, reduce heat and let simmer 12 minutes. Let the mixture cool completely. The sauce will thicken upon cooling).
In a large bowl add yogurt, juicy pineapple, marshmallows, nuts, coconut. Pour in the cooled cranberry mixture (only about 1 ½ cups) and mix to combine. Let sit 3 hours in the fridge.
In the end you’ll be left with some extra cranberry sauce which you can use for pancakes, waffles, and cereals.
Serve the salad any time of year but it's more commonly enjoyed during the holiday season, at Christmas dinners. It's the perfect dish from the traditional classics, with a twist.
