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Cranberry Salad (Gluten-Free)---

Thanksgiving is not complete without cranberry is some form. This cranberry salad is our variation of this delicious fruit. 

Let's make some cranberry salad!

INGREDIENTS:

• 4 cups cranberries, fresh
• 2 cups sugar
• 2 cups water
• 4 cups coconut, flakes
• 2 cups cool whip
• 2 cups sour cream
• 2 cups pineapple tidbits, drained
• 2 cups diced peaches, drained
• 4 cups mini marshmallows
• 2 cups pecans, chopped
• 1 (3.4 oz.) vanilla bean pudding mix, instant

DIRECTIONS:

• In a large saucepan, combine sugar, water, and cranberries. Bring to a boil and simmer on low for 15 minutes. Set aside to cool and allow mixture to thicken.

• In a large mixing bowl, add cool whip, pudding mix,  and sour cream. Mix well.

• Add marsh mallows, coconut, and pecans. Mix well.

• Fold in peaches and pineapple, and  then add 4 cups of the cooled cranberry mixture.

VIOLA! We have cranberry salad! Refrigerate for at least 3 hours. 

**Even better if chilled overnight.