Cranberry Sauce With Crushed Pineapple and Clementine Juice

Submitted by COOKGIRl

"I had this sauce a dozen years ago at an all-you-can-eat vegetarian Thanksgiving feast in a restaurant in town. Tangerine or orange juice can be substituted for the clementine juice. Do not use the canned variety of "concentrated" juice-only fresh in this recipe."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 2 cups

ingredients

• 1 lb fresh cranberries or 1 lb frozen cranberries
• 2 tablespoons honey or 2 tablespoons agave nectar
• 1 cup pureed fresh pineapple or (8 ounce) can crushed pineapple in juice, undrained
• 1⁄2 cup fresh clementine juice
• 1 cinnamon stick
• 1⁄4 teaspoon ground cardamom

directions

1. Combine all ingredients in a sauce pan.
2. Bring to boil over medium-high heat.
3. Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool.
4. Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary.
5. Yield is estimated.