Chunky Cranberry Sauce with Pineapple and Ginger
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger
Servings: 14 makes 2 cups
Equipment
- 1 2 quart non-reactive pot with cover
Ingredients
- 1/2 cup pure cane sugar
- 1/2 cup light brown sugar I like organic coconut palm sugar
- 1 cup pineapple juice* unsweetened
- 1 tablespoons fresh ginger root peeled & minced
- 1 pound cranberries fresh, organic; rinsed and dried
- 1 medium whole cinnamon stick broken in half
- 1/4 teaspoon cinnamon
- 1 pinch sea salt
- 1/2 cup pineapple fresh, chopped 1/4 " cubes
Instructions
- 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.
- 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.
- *Can use other juices - Unsweetened Pomegranate or Unsweetened Cranberry
Notes
This recipe may not be reproduced without the consent of it's author, Karen Sheer.
Nutrition
Calories: 85kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 0.2mg