Cranberry Sauce with Crushed Pineapple and a Hint of Oranges

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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.

 

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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.

As I like to say, “It doesn’t get much easier than that.”  Enjoy!