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Cranberry Pineapple Sauce with Walnuts

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Cranberry Pineapple Sauce

I just made a double batch of this cranberry sauce.  In my whole life I would say I haven’t eaten more than a quart of cranberry sauce, and I’ve been alive and eating for a long time.   ;-)   I haven’t been too big a fan of cranberry sauce, but I did always have the obligatory spoonful or two when served at holiday meals.  Until this year… my son told me he was going to try making cranberry sauce with pineapple instead of orange, and it just sounded good so I thought I would do the same.  My recipe is adapted from this one: Delicious Cranberry Pineapple Sauce.

This recipe makes 5 cups.

I was hesitant to make a full batch because the original recipe says it makes approximately 6 cups and I was concerned that we would not be able to eat this much cranberry sauce in a lifetime.  ;-)  Well, as it turns out, my husband loved it so much he was eating it by the heaping tablespoonful at Thanksgiving and I had several teaspoons myself.  I took some to work to share with my boss and she loved it so much that I ended up making a batch just for her at our Christmas staff party at work.  Everyone had to try some so she ended up with just a small amount to take home. That is why I just made a double batch today.  One batch for us, for Christmas Day, and one batch for my boss and her husband. There is a printable recipe below.

UPDATE: November 18, 2013  I made this recipe over the weekend and used pineapple that was not very sweet.  It had a HUGE impact on the way this recipe turned out.  I have had to add a significant amount of honey and it still does not taste right. My advice is to make sure your pineapple is sweet, otherwise you’ll need to add more sweetener.

Cranberry Pineapple Sauce with Walnuts

  • 24 ounces fresh cranberries
  • 1 pineapple
  • 1/2 cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cloves

Trim the rind from the pineapple.  Cut into slices and cut into pieces, removing the core.

Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.

Place crushed pineapple into a sieve and strain out the juice.  Measure the juice and add water so that you have two cups total.

Rinse the cranberries with cool water, picking out any that are super mushy.

Place the cranberries into a pan with the juice, water and honey.

Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.

Remove from heat.  Add the crushed pineapple, walnuts, lime juice and ground cloves.  Stir and allow to cool to room temperature.

Refrigerate for 24 hours before serving.

 

Cranberry Pineapple Sauce with Walnuts
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 24 ounces fresh cranberries
  • 1 pineapple
  • ½ cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cloves
Instructions
  1. Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.
  2. Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.
  3. Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.
  4. Rinse the cranberries with cool water, picking out any that are super mushy.
  5. Place the cranberries into a pan with the juice, water and honey.
  6. Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.
  7. Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.
  8. Refrigerate for 24 hours before serving.

 
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