So, for a long time, I thought there was only one kind of acceptable cranberry sauce. And let me give you a hint: the stuff in the can is most definitely not it. See, I like it sweet and tart… like a cranberry, ya know, not all gelatinous, uber sweet, and shaped-like-a-can. However, over the past few years, I’ve tried some other varieties besides the traditional cranberry relish… and guess what? Some of them are pretty fabulous. I still like the original, but trying new things is fun.
My latest try combines sweet pineapple and tart cranberries and is nothing short of fabulous. It was on our Thanksgiving table, and I wanted to share it before Christmas so it can be on your table in a mere six days!! It was delicious atop turkey and with the traditional holiday spread, but it was the leftovers that really made this Cranberry-Pineapple Sauce stand out. I enjoyed it stirred into vanilla yogurt and as a dipping sauce for apples, and I hope you’ll try it too!
- 12 ounces fresh cranberries
- 20 ounce can crushed pineapple in pineapple juice
- 1/3 cup sugar
Drain liquid from pineapple into a measuring cup. Add water so that there is a a total of 1 cup of liquid. Pour liquid into a saucepan, stir in sugar, and bring to a boil.
Next, rinse cranberries and place in a food processor and pulse several times until roughly chopped. Stir into sugar mixture, then cook over medium heat until thick, approximately 10 minutes. Then fold in pineapples and cook for another minute. Cool then store in the refrigerator until ready to serve.
Time: 20 minutes.
Yield: 4 cups.