Prep 5 mins
Cook 10 mins
A delicious spin on classic whole-berry cranberry sauce.
- 1 cup water
- 1 1⁄2 cups sugar
- 1⁄2 cup pineapple juice
- 1⁄4 teaspoon nutmeg
- 12 ounces cranberries
- 1 cup canned crushed pineapple (drain and reserve juice)
- 1⁄2 teaspoon cinnamon
- Combine pineapple juice, water, nutmeg, and sugar and simmer over low heat until sugar is melted.
- Stir in the whole berries and crushed pineapple and increase the heat to medium-high. Stir occasionally, until berries have burst and the sauce begins to thicken. (5-10 minutes).
- Remove from heat and stir in cinnamon. Cool in refrigerator. Can be made the day before the holiday meal.