I used brown sugar and ground ginger instead of cloves. It was fantastic!
I made this for my country family thanksgiving. They LOVED it. This is the new cranberry sauce for my family.
Amazing and delicious, where has this recipe been all my life? I've never been much of a cranberry sauce eater in my 49 years, but have always had a spoonful or two at Thanksgiving, usually homemade from fresh cranberries. This year my son mentioned that he was making cranberry sauce with pineapple (instead of orange as he usually does), so I did a quick search on Thanksgiving Day and found this recipe. I am so glad I decided to give it a try. I had to tweak it a little bit - replaced the sugar with 1/2 cup honey, used a whole fresh pineapple instead of canned, used lime juice instead of lemon (stores in our area not open so I had to make do with what I had on hand). With my changes I had to cook it a little longer as well. I was a little nervous about making a full 6 cup batch, because the three of us don't typically eat much cranberry sauce. I gave it a go though, and WOW! Hands down THE MOST DELICIOUS cranberry sauce I've ever tasted. I love the texture, I love the addition of the walnuts, it's the perfect amount of tart and sweet. My husband loved it so much he was eating it by the heaping tablespoon and I was eating spoonfuls of it for days. We liked it so much that we made a point to buy more cranberries and I just made a new batch today. Thanks for this wonderful recipe, we will be eating cranberry sauce much more often than just Thanksgiving from now on.
This came out a little sweeter than my preference, but that might be my fault. I halved the recipe because I only had one bag of cranberries, but my can of crushed pineapple was 8oz, not 10... Since I didn't want to use less pineapple than called for, I also opened a 20 ounce can of chunked pineapple, so I had a full cup of pineapple juice (rather than making up the difference with water). I think I would cut down a bit on the sugar next time.
Overall I'm really glad I tried this recipe. My cranberry-averse roommate even ate some. I thought the walnuts would be weird, but the flavor and texture really add to the basic cranberry flavor to make it different & a little bit special, without seeming too froofy/gourmet/way too much effort. This recipe is definitely a keeper.
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!
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.
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!
Very very good! I think it would be just as good without the walnuts as well.
Was a fantastic addition to Thanksgiving dinner! I halved the recipe and it fed five of us for dinner and leftovers for two more meals. Cranberries are my favorite dish at Thanksgiving and these will most certainly appear again!