Cranberry Sauce With Crushed Pineapple And Clementine Juice Food

AMAZING PINEAPPLE CRANBERRY SAUCE

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.

CRANBERRY PINEAPPLE SAUCE

Steps:

• 1. 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.
• 2. 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.
• 3. Pour into a serving bowl and serve warm.
• 4. Notes: 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.

CLEMENTINE & PORT SPICED CRANBERRY SAUCE

Steps:

• Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.

CRANBERRY PINEAPPLE SALAD

Steps:

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

PINEAPPLE CRANBERRY SAUCE WITH CHILES AND CILANTRO

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.

CRANBERRY SAUCE WITH PINEAPPLE

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.

PINEAPPLE-ORANGE CRANBERRY SAUCE

Steps:

• In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers.

CRANBERRY SAUCE

Steps:

• Wash cranberries and set aside.
• Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.

CRANBERRY SAUCE WITH CRUSHED PINEAPPLE AND CLEMENTINE JUICE

Steps:

• Combine all ingredients in a sauce pan.
• Bring to boil over medium-high heat.
• Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool.
• Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary.
• Yield is estimated.

DELICIOUS CRANBERRY-PINEAPPLE SAUCE

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!

CRANBERRY-CLEMENTINE SAUCE

Steps:

• Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.