You know that cranberry sauce that comes in an almost solid form with can imprints that everyone has on Thanksgiving? Yeah...this ain't it.
I don't even like cranberry sauce. But this. This I actually, honestly, love.
I eat it with a spoon while it's simmering. Unheard of for me and cranberry sauce. But don't just pop a cranberry in your mouth...mistake made...sour, sour sour sour. Yuck.
I make this every holiday season, and it has been known to be given as a gift. It's really more like a dessert than a side dish. The pineapples give it just the right amount of fruity flavor.
24 oz. fresh cranberries
20 oz. can crushed pineapple in pineapple juice
1 cup white cranberry juice
1 1/2 cups sugar
1 tsp vanilla extract
1/4 tsp salt
1-2 tsp ground cinnamon (depending on how strong you like it)
1. Combine cranberries, pineapple, and white cranberry juice in pan. Bring to a boil.
2. Add sugar, vanilla extract, salt, and cinnamon. Reduce heat to low.
3. Simmer until berries start to break, stirring frequently.
4. Mash berries and continue to simmer until sauce thickens (approximately 20-30 minutes).
This is probably the easiest recipe, and if you preserve it in a jar it can be made ahead of time! Anything that makes holiday meal planning less stressful: yes, please.
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