I don't know if I've mentioned it before, but I absolutely adore cranberries. I love the tart flavor and crimson color that they bring to whatever dish they're added to. Lots of cranberry love happening here!
So, in the spirit of Fall and all things cranberries, I set out to develop a new cranberry sauce recipe. I usually always make the one on Everyday Dish (click on the link to get the recipe), but change is good too. This new sauce has crushed pineapple in it, which lends a great texture and lightens up the cranberry flavor just a bit. I also added ground cinnamon, which goes really well with the pineapple and cranberry flavors. So, without further adieu, I present you with my newest cranberry sauce...
Julie's Spiced Cranberry Pineapple Sauce
1 1/4 cups sugar (add another tablespoon of sugar if you like it a touch sweeter and a little less tart)
1/2 cup orange juice
1/2 cup water
3 cups fresh or frozen cranberries
2 8-oz cans crushed pineapple (in juice), undrained
1 1/4 tsp ground cinnamon
In a large saucepan, combine sugar, orange juice and water, stirring well. Bring mixture to a simmer, stirring as needed to dissolve sugar. Add cranberries, pineapple (and juice) and cinnamon, and bring to a simmer. Reduce heat slightly, and simmer, stirring occasionally, about 5 to 7 minutes, or until cranberries have popped and sauce has thickened up.
This makes a lot of cranberry sauce, but will keep well in the refrigerator, and can probably even be frozen. Try it on a seitan sandwich or stirred into plain soy yogurt or heck, it's even delicious mixed with shredded carrots and eaten as a salad.
So, what's your favorite way to eat cranberries?