Delicious Cranberry-Pineapple Sauce

Kittencalskitchen's Note:

This goes back a long time, and I still make it to serve with a turkey dinner. It is one of my favorite cranberry recipes, and is always enjoyed by everyone. Serve this at your holiday dinner table and you will receive rave reviews! You can make this up to a week in advance.... this has the perfect balance of sweet and tart with the the right texture! No need to double the recipe this makes close to 6 cups, plan ahead the sauce needs to chill for 24 hours before using and you may omit the walnuts if desired

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 6 cups (a ...

• 1 (20 ounce) can crushed pineapple in juice
• 2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
• 1 1/4 cups sugar (can use more)
• 1 1/4 cups walnuts, chopped (optional)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon clove

Directions:

1. Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
2. Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
3. Place the liquid in a saucepan.
4. Add in cranberries and sugar.
5. Stir over medium heat until sugar dissolves and the mixture comes to a boil.
6. Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
7. Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
8. Transfer to a bowl and cool to room temperature.
9. Cover and refrigerate for 24 hours.
10. Delicious!

Reviews

[Chef #685141]

This recipe has become a regular addition to our Thanksgiving meal - this will be year three. I am always asked to double the recipe so that some on the sauce can be packaged up "to go" when my relatives leave the feast. Love the stuff. It is easy and delicious!

[jag14]

I have made this recipe a number of times. The first time, I used 1 cup of honey in place of the sugar and omitted the walnuts. I found that the cranberry and pineapple flavors got lost in the taste of clove.

I have made it since several time since then, using only a pinch of clove powder. I like this much better. The clove does add something, but the flavor of the cranberry and pineapple shine through. I have found that 1/2 the recipe makes more than enough for our turkey dinners.

Thanks for this recipe.

[Chef #1463152]

I used fresh pineapple, so I did not have much pineapple juice, so I used half OJ, half water. It is still delicious. Thanks for a great recipe!