Cranberry Pineapple Sauce
Makes 6 cups
- 1 (20 ounce) can crushed pineapple in juice
- 2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
- 1 1/4 cups sugar
- 1 1/4 cups walnuts, chopped (optional- I did not use)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon clove
1. Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice). Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
2. Place the liquid in a saucepan. Add in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
3. Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
4. Transfer to a bowl and cool to room temperature. Cover and refrigerate for 24 hours.
Recipe from Food.com