Total Time
40mins
Prep 15 mins
Cook 25 mins

I don't really like cranberries. It's the bitterness--and don't try to call them "tart", either. Green apples and lemons are tart. Cranberries, like grapefruits, are bitter. Anyway, this is a recipe makes sweet, non-bitter cranberry sauce--without adding an extra cup of sugar. If you want more tartness, you could cut back on the sugar or use water instead of juice, but personally, I would just add a squirt of lemon juice. This cranberry sauce sets up pretty firm, so add more liquid if you'd like it more "saucy."

Directions

  1. Put the sugar into your saucepan.
  2. Zest the orange over the sugar.
  3. Cut the orange in half and squeeze the juice into a measuring cup. You want approximately 1/2 cup of orange juice. Discard the rinds/pulp.
  4. Place a mesh strainer over your measuring cup and dump in the crushed pineapple. Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
  5. Set aside half of the strained pineapple, and discard or save the rest.
  6. Dump the cup of juice into the saucepan with the sugar and orange zest. Stir well.
  7. Rinse your cranberries in a pot of water. Discard any sinkers and overripe (mushy) berries.
  8. Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
  9. Bring everything to a boil over medium heat, stirring frequently. Continue to boil (and frequently stir) for about 20 minutes. This is much longer than it takes for all the berries to pop, but it thickens the sauce.
  10. Remove the sauce from heat and stir in the pineapple that you set aside.
  11. Season with a couple small shakes (1/8 teaspoon?) of pumpkin pie spice and some generous shakes (1/4 teaspoon?) of ground cinnamon.
  12. Refrigerate overnight. The warm sauce might taste bitter, but the cold sauce shouldn't.