Prep 5 mins
Cook 10 mins
A delicious whole-berry cranberry sauce with a twist! Simple and easy to prepare. I came up with this from having a wealth of leftover crushed canned pineapple.
- 16 ounces fresh cranberries
- 1 cup sugar
- 1 cup water (could sub some pineapple juice but would make it sweeter)
- 1⁄4 cup canned crushed pineapple (I used a couple spoonfuls)
- Sort and rinse cranberries. Combine cranberries, water and sugar in a saucepan. Cook on medium-high heat until cranberries are all popped. Add in a few spoonfuls of canned, lightly drained crushed pineapple. I'm guessing about 1/4 cup, just add to taste. Let sit for a few minutes for flavors to mingle before putting into a container to refrigerate.