share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

Chunky Cranberry Sauce with Pineapple and Ginger

The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger

My favorite Cranberry Sauce
My favorite Cranberry Sauce
Ingredients for the cranberry sauce
Ingredients for the cranberry sauce

My favorite Cranberry Sauce

Ingredients

½ cup pure cane sugar

½ cup light brown sugar, I like organic coconut palm sugar

1 cup pineapple juice* unsweetened

1 tablespoons fresh ginger root, peeled & minced

1 lb. cranberries, fresh, organic

1  whole cinnamon stick, broken in half

¼ teaspoon cinnamon

1  pinch sea salt

½ cup pineapple, fresh, chopped ¼ ” cubes

Instructions

1

In a heavy- non reactive pot, add the 2 sugars, pineapple juice and the ginger. Bring to a boil and cook for 2 minutes to soften the ginger and melt the sugars. Add the cranberries (washed and picked over) and the broken cinnamon stick – stir well. Bring to a boil, then lower to a simmer. Cook, covered for 10 minutes.

2

The mixture will thicken. Take off the heat and cool slightly, for about 15 minutes.
Add the cinnamon, salt and pineapple. Stir, refrigerate when cool. Use within 2 weeks.

3

*Can use other juices – Unsweetened Pomegranate or Unsweetened Cranberry

4

Servings: about 14, makes 2 cups

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style