Cranberry Pineapple Sauce
Found in
SaucesCondiments & Dressings
Christmas & New Year'sThanksgiving
Gluten FreeVeganVegetarianDairy Free
Ingredients
1 ½ cup
sugar
½ cup
water
1
cinnamon stick
2
whole cloves
20 oz.
canned crushed pineapple, drained
12 oz.
fresh or frozen cranberries
1
Red Delicious apple, cored, diced small
1
Granny Smith apple, cored, diced small
1
Comice or Bartlett pear, cored, diced small
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tbsp.
freshly grated orange zest
Directions
- In a medium saucepan, dissolve sugar in water over medium-high heat.
- Add cinnamon stick and cloves. Reduce heat to low; simmer for 30 min.
- Using a slotted spoon, remove cinnamon stick and cloves from the pan.
- Add fruit and juice; increase heat to medium-low and simmer until about ½ of the cranberries have popped and the red coloring has permeated the mixture.
- Remove from heat; stir in zest.
- Cool completely to room temperature.
- Serve or refrigerate, covered, for up to 5 days.
