My family usually does the canned stuff and my mother actually will not eat fresh cranberry sauce, but I decided to go out on a limb this year, especially when I realized just how easy it is! I doubled the recipe and changed it a little:
1 package of cranberries (approx 1 pound);
2-3 spoonfuls of canned, crushed pineapples (in its juice, not heavy syrup);
1 1/4 cups of white sugar;
3/4 cup water; and
1/4 cup pineapple juice from the can. Boil the water, juice and sugar until the sugar melts, stirring constantly. Add the cranberries and pineapple and boil for 5 minutes, stirring constantly. Cranberries will have burst and turned soft and the syrup will turn dark red. It's sweet and tangy and everyone in my family loved it, including my mother. I like it chunky, but you can blend it for a smooth consistency. Chill overnight. Enjoy!
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?