Pineapple-Cranberry Sauce Recipe
Photo: Lennart Weibull
Makes 8 cups or 8 (8-ounce) jars
Ingredients
2 (12-ounce) bags cranberries, fresh or frozen
4 cups sugar
3 Tbsp. lemon juice (from 1 lemon)
2 cups orange or apricot marmalade
1 1/2 cups pineapple preserves
1/4 cup raisins (optional)
Directions
Active time: 20 minutes
Total time: 1 hour 15 minutes, plus cooling time
In a large pot, combine cranberries, sugar, lemon juice and 1/2 cup water, and stir well. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to medium-low and simmer, stirring occasionally, until berries have popped and are beginning to break down, about 25 minutes. Stir in marmalade, preserves and raisins (if using). Return to a simmer and continue to cook on medium-low, stirring occasionally, for 30 minutes more. (Sauce will still appear quite liquid, but will thicken as it cools.) Remove from heat; set aside to let cool completely.
Spoon into a covered bowl or resealable glass jars and refrigerate until ready to serve.
Make ahead: Recipe can be made up to 2 weeks in advance.
Ingredients
Directions
Active time: 20 minutes
Total time: 1 hour 15 minutes, plus cooling time
In a large pot, combine cranberries, sugar, lemon juice and 1/2 cup water, and stir well. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to medium-low and simmer, stirring occasionally, until berries have popped and are beginning to break down, about 25 minutes. Stir in marmalade, preserves and raisins (if using). Return to a simmer and continue to cook on medium-low, stirring occasionally, for 30 minutes more. (Sauce will still appear quite liquid, but will thicken as it cools.) Remove from heat; set aside to let cool completely.
Spoon into a covered bowl or resealable glass jars and refrigerate until ready to serve.
Make ahead: Recipe can be made up to 2 weeks in advance.
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