Tag Archives: pineapple

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce with Walnuts

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 [affiliate link] 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

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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Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

This recipe served a two-fold purpose as most of my recipes do: 1) use up food that needs to be eaten and 2) satisfy my longing for spicy foods since I can no longer have all of my favorite Mexican foods.

I bought these Tassos® Florina Roasted Red Peppers at Costco because they looked delicious, and if memory serves the ingredient list was all GAPS legal. They come with a tag banded to the lid and apparently I tossed it out, I can't find it. I think the ingredients may have listed citric acid, which we know is usually derived from corn… however, citric acid is on the GAPS legal list. I'm not sure if you could get the same taste without using these peppers, as they were somewhat vinegary in taste. You might be able to duplicate the recipe by roasting red bell peppers, then adding a tablespoon of apple cider vinegar to the cooked product. I ate a few of these peppers alone, but wanted to use them before they got too old. And the pineapple was beautiful and ripe and I didn't want it to go bad either, so I thought they would go good together and here's what I ended up with:

Pineapple Red Pepper Chutney

Heat the butter in the skillet, add the onions [affiliate link]. Cook for a minute or two, then add the red peppers and pineapple. Cook for two minutes, then add the garlic.

Cook on medium heat, stirring constantly for about twenty minutes.

While the chutney was cooking, I cut up chicken breast to saute in butter.

The dish at this point is not spicy… if you so desire and can tolerate it, serve with Louisiana Original Hot Sauce. The only ingredients listed on the product are vinegar, peppers and salt.

As a young person I detested sweet tasting condiments alongside meat, but as I've grown older I've become fond of the taste.

This is a very easy recipe and would probably be good served with pork, too. I was very happy with the way it turned out, and the addition of the Louisiana Original Hot Sauce hit the spot for me and my spicy food cravings.

 

Recipe: Pineapple Red Pepper Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
 
An easy main dish to satisfy those c ravings for hot Mexican food.
Ingredients
  • 6 sweet red peppers, diced
  • 1 cup of fresh pineapple, cubed
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • Louisiana Original Hot Sauce, optional
  • 1 pound skinless chicken breast
Instructions
  1. Heat the butter in the skillet, add the onions.
  2. Cook for a minute or two, then add the red peppers and pineapple.
  3. Cook for two minutes, then add the garlic.
  4. Cook on medium heat, stirring constantly for about twenty minutes.
  5. While the chutney was cooking, cut up chicken breast to saute in butter.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.