Pineapple Orange Cranberry Sauce

Printable Version (Recipe Only)

Fresh cranberry sauce is one of those things that's so quick, easy and inexpensive to make, and well ahead of time, that probably the only reason to use canned is that you have some sentimental attachment to it.


Or you like the rings. :P

And it's so super adaptable to your palate and preferences.

Pineapples were fragrant and super inexpensive at the market yesterday (I think something like 49 cents a pound), so I got two of them, and decided to put some in this year's sauce.

Just a touch of cinnamon (about 1/4 teaspoon) and cardamom (5 seeds) for a mild holiday spice note were my additions this year, but nutmeg, clove and ginger would also work beautifully.

Pineapple Orange Cranberry Sauce
Makes about 3 1/4 cups
Time: 30 minutes
Printable Version

You can make cranberry sauce several days in advance, and it keeps for several weeks in the refrigerator.

- one 12-ounce bag fresh cranberries
- 1.5 cups fresh pineapple that's been cut into a 1/2-inch dice (if you don't have access to fresh pineapple, you can use canned, but reduce the sugar by 1/4 cup or so)
- 1+1/4 to 1+1/2 cups sugar
- 1 cup water
- the zest of an orange
- 1/2 teaspoon kosher salt

- optional spices to taste: cinnamon, clove, nutmeg, ginger and cardamom would all work well alone or in combination

Put all ingredients except spices in a medium saucepan, stir, and bring to a boil over medium high heat, stirring often.



Reduce the heat to medium low and continue simmering, stirring occasionally, until almost all of the cranberries pop. (About 10 minutes.)

Remove from heat and stir in spices at this point. The residual heat will infuse the sauce with the spices. (I tend to have a light hand with the spices because once you've overcomplicated your food with spices, it's very hard to correct. You can always add more, but there's very little you can do to change or cover it up once you've added too much.)

Cool and store in lidded container(s) in the fridge.


Goes great with with roast turkey, chicken, duck and pork.

Leftovers would be delicious with a cheese platter or in baked brie.

Enjoy! :)

shinae

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