Thursday, November 19, 2009

Cranberry Sauce

12 ounce bag fresh cranberries
1 cup crushed pineapple
alternatively 1 medium naval orange with juices and pulp removed
1 cup Pineapple Juice (reserve juices) / water
1/2 to 3/4 cup sugar
1 teaspoon Lemon Juice

Combine cranberries, sugar and water/juice into large pot. Bring mixture to a boil over medium heat, stirring until sugar dissolves. Reduce heat to medium low. Add pineapple or chopped orange pulp and simmer until cranberries burst and mixture thickens slightly; about 15 minutes.

Cool cranberry conserve completely.

This can be prepared 3 days ahead. Cover tightly and refrigerate.
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