Cranberry season is coming to a close, so I had to post one last recipe! This is twist on your typical cranberry sauce. Since it’s fairly easy, I just keep it on the back burner while I’m making other things. I meant this to be a side dish, but I ended up eating a whole bowl of it with walnuts on top. I also put it with some vanilla frozen yogurt, and that was delicious!
Ingredients12 oz fresh cranberries, washed well 1 cup sugar (all white, or 1/2 white and 1/2 brown) 1.5 cup pineapple juice (100% juice, not a cocktail or blend)
1. Bring the cranberries, sugar, and pineapple juice to a slow boil in a medium saucepan over medium heat.
2. Cover and continue to boil for ~15 min (until most of the cranberries have popped).
3. Remove from stove and cool. Store in fridge.