Sweet Pineapple Cranberry Sauce Food

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-PINEAPPLE SAUCE

Steps:

• Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
• Remove saucepan from heat and stir in orange liqueur.

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 SAUCE

Steps:

• Mix all ingredients in a med sauce pan.
• Bring to boil; simmer until berries pop.
• Chill until ready to serve.

CRANBERRY SWEET AND SOUR SAUCE

Steps:

• Mix brown sugar and cornstarch together in a medium sauce pan.
• Stir in cranberry sauce, pineapple juice, vinegar, and soy sauce.
• Cook over medium heat until thickened, stirring often.
• Bring to a boil and boil for one minute, stirring constantly.
• Serve over meatballs, chicken, roast pork, stir fried meats or vegetables.
• Makes about 8 cups.

SWEET PINEAPPLE CRANBERRY SAUCE

Steps:

• Put the sugar into your saucepan.
• Zest the orange over the sugar.
• Cut the orange in half and squeeze the juice into a measuring cup. You want approximately 1/2 cup of orange juice. Discard the rinds/pulp.
• Place a mesh strainer over your measuring cup and dump in the crushed pineapple. Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
• Set aside half of the strained pineapple, and discard or save the rest.
• Dump the cup of juice into the saucepan with the sugar and orange zest. Stir well.
• Rinse your cranberries in a pot of water. Discard any sinkers and overripe (mushy) berries.
• Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
• Bring everything to a boil over medium heat, stirring frequently. Continue to boil (and frequently stir) for about 20 minutes. This is much longer than it takes for all the berries to pop, but it thickens the sauce.
• Remove the sauce from heat and stir in the pineapple that you set aside.
• Season with a couple small shakes (1/8 teaspoon?) of pumpkin pie spice and some generous shakes (1/4 teaspoon?) of ground cinnamon.
• Refrigerate overnight. The warm sauce might taste bitter, but the cold sauce shouldn't.