A little part of us will always love emptying that congealed can of cranberry onto a plate and serving it up, but we are trying to be a little more sophisticated these days. This recipe is a simple, absolutely delicious alternative to the can. This homemade rendition will take less than half an hour and can be simmering while you make all your other delicious trimmings for Thanksgiving dinner. Try this out and we dare you not to sneak a spoonful while it’s cooling.
1/4 c sugar (can substitute other sweetener if desired)
1/2 c pineapple juice (can use other juice such as fresh squeezed orange)
1/2 c fresh or canned pineapple (crushed or finely diced)
12 oz of fresh cranberries
1/2 c water
1/4 tsp freshly ground cinnamon
1/8 tsp salt
(optional) chopped walnuts or pecans for garnish
(optional) orange zest
Combine sugar, pineapple juice, crushed pineapple, cranberries, water, cinnamon and salt in a medium sized saucepan. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally. Remove from heat and stir in fresh orange zest to taste. Top with chopped nuts if desired. Let cool completely before serving. Best if refrigerated for at least 2 hours.
Looking for a cranberry libation to accompany your festivities? We are loving this Ginger Cranberry Cocktail from the Food Network. We would make up our own version, but why mess with a good thing, right?
November 13, 2014