The addition of crushed pineapple mellows out the tartness of the cranberry sauce without changing that great cranberry taste.
This is another one of those recipes I like to call ‘Quick, Easy and Good’. Like all cranberry sauces, it can be made ahead, which is always a good thing, right?
I don’t know about you, but I am a cranberry sauce FREAK. I just love cranberry sauce! I also love pineapple. So for me, this Cranberry Sauce with Crushed Pineapple is a win-win situation. And adding 1/4 tsp. grated orange peel (..no pith allowed..) adds just the right bit of zip.
This recipe makes a thick and chunky cranberry sauce. It’s like ‘all fruit.. all the time’.
++ If you prefer your cranberry sauce a bit more saucy, just add 1 – 2 Tbs. more water to the ingredients.
++ If you prefer your cranberry sauce less sweet, add a bit less sugar.
INGREDIENTS AND METHOD
- 12 oz. fresh cranberries ++ Did you know cranberries can be frozen. I learned that when we lived in Malta and cranberries were only sold during the Christmas season. ++ 12 oz. fresh cranberries equals about 3 cups
- 1 (8 oz) can crushed pineapple – DRAINED
- 1 cup sugar
- 3 tbs water ++ Want a bit more ‘sauce’… add 1 – 2 more Tbs. water
- 1/8 tsp finely grated orange peel ++ DO NOT grate into the pith – the white part.
Pick through cranberries, eliminating any ‘squishy’ ones and taking off any little stems. Rinse in a colander.
Place cranberries into a medium saucepan. Add 1 cup sugar, 3 tablespoons water and 1/8 tsp. finely grated orange peel. ++ Remember – no pith!
Simmer over low heat, stirring occasionally, until sugar dissolves and cranberries are soft – about 10 minutes.
Raise heat to medium and cook until the cranberries burst – about 12 minutes. Allow to cool. Refrigerate leftover cranberry sauce.