Ingredients
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12 oz bag fresh cranberries
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3/4 cup granulated sugar
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3/4 cup orange juice
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1/4 cup pineapple juice
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1/4 cup crushed pineapple
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1/2 an orange orange zest
Directions
This bright, tart, and slightly sweet cranberry sauce will be the star of any heavy meal. The sweetness from the pineapple and the zest of the orange perfectly compliment this bitter berry. I love pecans and cinnamon, but they do not belong in cranberry sauce. I said it. This crisp condiment is just what you need at the holidays.
This recipe is meant to lean on the tart side and not be overly sweet. But if you know you want a sweeter sauce, increase the sugar and orange juice to a full cup each.
Steps
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1
Done
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In a pot over medium-high heat, dissolve sugar into the orange juice. Strain a can of crushed pineapple to reserve 1/4 cup 100% juice and add it to the mix. Then fill another 1/4 cup with the strained crushed pineapple. |
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2
Done
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Once boiling, add cranberries and cook, uncovered, for 10 minutes or until sauce is a thick as your liking. Remove from heat and add in the orange zest. The cranberries will pop and crack open as they cook, which will slowly change the liquid to a thickened gel. Stores well in the fridge for 2 weeks. |
