It isn’t the holidays without some of Mom’s Cranberry Pineapple Sauce.
I made some for Thanksgiving and I imagine I’ll be making more for Christmas. In fact, it’s the only cranberry sauce recipe that I make anymore. I’ve tried a bunch of different recipes but I seem to always come back to this one. So I thought you might like to make it, too.
Seems like this time of year the days go by so fast and there is so much to do. This sauce cooks up quickly and stays for several days in the fridge.
It even tastes better if you make it a day or two ahead.
Here’s the recipe. Let me know if you make it.
Mom’s Cranberry Pineapple Sauce
- 2 cups sugar (less if you like it more tart)
- 2 cups liquid (pineapple juice plus water)
- 4 heaping cups fresh or frozen cranberries, rinsed
- 1 large can (20 oz.) crushed pineapple, drained
Drain the pineapple into a two cup measuring cup. Add enough water to make a total of 2 cups of liquid. Combine the sugar, pineapple juice/water in a large kettle. Bring to a boil and boil for 5 minutes. Add the rinsed cranberries and boil without stirring until all the skins are popped, about 5 minutes. Remove from heat and add the pineapple, stirring well. Chill in refrigerator several hours before serving.
What I Learned Today:
- My mouth is watering as I write this post so it must be time to make another batch.
- Cranberries sure have become expensive. It seems like just yesterday that I could buy a bag for 59 cents.
- I’ve always wanted to attend a cranberry festival somewhere. I remind myself of that fact each year at this time. One of these years, I’ll have to remind myself earlier in the year so I can do just that.
- My mom is a very good cook. Thanks mom!
Question: What is your favorite holiday food to make or it just wouldn’t seem like the holidays?