It's a good thing Thanksgiving is this week because for some reason I have been wanting cranberry sauce! Strangely enough it is not the cranberry sauce my mom makes (sorry mom!). The last time I had hers it was so tart I wonder if she added any sugar at all! So, I decided to try out a couple of new cranberry sauce recipes and also have a cranberry sauce jello recipe to share with you guys. I hope you are in the mood for some cranberry sauce too :)
First up is a Cran-Pineapple Sauce recipe I saw in our local Schnuck's grocery advertisement. I was drawn to this one mainly because I love pineapple and thought the combination of tart and sweet would be a nice balance. I liked the flavor of this one a lot, the harmony of pineapple and cranberry is great! Not too sweet, not overly tart. I think this recipe would be a good one for people who normally shy away from cranberry sauces. It still has some tart to it but the pineapple helps and encourage those who are a little fearful of tart things :) This recipe was super easy and only took 7 or 8 minutes to make (minus the chilling time).
|At the start of heating process|
1 20-oz. can pineapple chunks, undrained
1 12-oz. bag cranberries
1 C brown sugar, packed
1/4 C coconut-flavored rum (optional- I did not use)
1/2 C water
1/4 tsp. salt
1. Combine undrained pineapple (if you are using the rum, drain the pineapple), cranberries, brown sugar, water, rum (if using) and salt into a 3-4 quart saucepan.
2. Heat to boiling over high heat, stirring occasionally.
3. Boil 4-5 minutes or until most cranberries burst, stirring occasionally.
4. Transfer cranberry sauce to a bowl, cover and refrigerate at least 3 hours or up to 1 week.
|Once finished with boiling|