Pineapple-Cranberry Sauce Recipe
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.