AMAZING PINEAPPLE CRANBERRY SAUCE
This is a variation on classic, fresh Ocean Spray® cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.
Provided by Summer Jeremy Womack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 50m
Yield 10
Number Of Ingredients 4
Steps:
- Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
- Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
- Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 27.9 g
CRANBERRY SAUCE WITH PINEAPPLE
Holiday cranberry sauce with pineapple. Super easy and much better than canned!
Provided by khusted
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, cranberries, and sugar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook until cranberries pop, about 10 minutes.
- Transfer to a serving bowl. Mix in raspberry-flavored gelatin and crushed pineapple. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 31.6 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.9 g, Sodium 27.5 mg, Sugar 28.9 g
DELICIOUS CRANBERRY-PINEAPPLE SAUCE
This goes back a long time, and I still make it to serve with a turkey dinner. It is one of my favorite cranberry recipes, and is always enjoyed by everyone. Serve this at your holiday dinner table and you will receive rave reviews! You can make this up to a week in advance.... this has the perfect balance of sweet and tart with the the right texture! No need to double the recipe this makes close to 6 cups, plan ahead the sauce needs to chill for 24 hours before using and you may omit the walnuts if desired
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 6 cups (approx)
Number Of Ingredients 6
Steps:
- Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
- Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
- Place the liquid in a saucepan.
- Add in cranberries and sugar.
- Stir over medium heat until sugar dissolves and the mixture comes to a boil.
- Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
- Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
- Transfer to a bowl and cool to room temperature.
- Cover and refrigerate for 24 hours.
- Delicious!
Nutrition Facts : Calories 273.8, Fat 0.3, Sodium 4, Carbohydrate 71.3, Fiber 6.3, Sugar 60.1, Protein 0.9
AMAZING CRANBERRY SAUCE
This is a really nice change from the basic fresh cranberry sauce and I would never buy canned sauce again! Very simple to make, and the leftovers added to a package of raspberry jello makes an awesome fruity jello dessert.
Provided by Brenda G
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Drain juice from pineapple and mandarine oranges and set fruit aside.
- Use 1 cup of juice from canned fruit in place of the water normally used to cook cranberries.
- In a medium saucepan, combine juice and sugar, boiling until sugar is dissolved.
- Add cranberries and return to boil.
- Reduce heat to med low, add salt, cinnamon, cloves, ginger and allspice.
- Cook untill all the berries have popped and suace is thickened,
- Cool to room temperature, Fold in reserved pineapple and mandarine orange segments.
- Chill until ready to serve.
- At serving time sprinkle chopped pecan over the top and enjoy.
PINEAPPLE-ORANGE CRANBERRY SAUCE
This delicious and flavorful side dish comes together in no time at all! The quick, versatile and healthy recipe comes from Adrienne Nicchio of North Merrick, New York.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-3/4 cups.
Number Of Ingredients 4
Steps:
- In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers.
Nutrition Facts :
PINEAPPLE CRANBERRY SAUCE WITH CHILES AND CILANTRO
Categories Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Cranberry Pineapple Fall Vegan Jalapeño Cilantro Simmer Bon Appétit
Yield Makes about 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add pineapple and chiles. Cook, cool, and store mixture as directed for basic cranberry sauce . Stir in cilantro just before serving.
PAM'S PINEAPPLE CRANBERRY SALSA
Apples and cranberries give this salsa a holiday flavor, while garlic and jalapenos give it just the kick salsa needs. You can serve it up as a dip with chips, like a regular salsa, or as a complement to meat dishes. Sometimes I substitute half the sugar with Splenda to lessen the calories. Works and tastes great! -Pam Leni, Rockford, Illinois
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 15
Steps:
- Working in batches, pulse first six ingredients in a food processor until finely chopped. Transfer to a stockpot. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender, about 15 minutes., Ladle hot mixture into six hot 1-pint jars, leaving 3/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
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