Cranberry Pineapple Sauce
The original recipe used half a can of whole-berry cranberry sauce. I switched it to fresh/frozen berries, making it from scratch.
1/2 ccrushed pineapple, drained, with juice reseerved
1/4 cpineapple juice
1/2 cnuts, chopped
2-3 dash(es)nutmeg (optional)
How to Make Cranberry Pineapple Sauce
- In a medium saucepan, bring water and sugar to a boil. Add cranberries. Cook over medium heat for 10 minutes, til the berries pop, stirring constantly.
- Add the pineapple, pineapple juice and nuts. Stir to combine.
If you wish to add the nutmeg, do so.
Continue cooking for 1-2 minutes. Remove from heat.
- Pour into a serving bowl and serve warm.
This is a tangy, not so sweet sauce. It goes great with roast pork, ham, as well as roasted chicken and turkey. Goes great with smoked pork, too.
You can use fresh or frozen cranberries to make this sauce. If you use fresh berries, wash and cull them before cooking.
If you like a sweeter sauce, add a couple more TBS of sugar.
Nuts: I used pecans. Walnuts would work too.