 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
This is a really nice change from the basic fresh cranberry sauce and I would never buy canned sauce again! Very simple to make, and the leftovers added to a package of raspberry jello makes an awesome fruity jello dessert. Ingredients:
1 (12 ounce) bag fresh cranberries, rinsed and picked over for imperfect berries |
1 (14 ounce) can crushed pineapple |
1 (10 ounce) can mandarin orange segments |
1/2 cup pecans, chopped |
1 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/8 teaspoon clove |
1/8 teaspoon ginger |
1/8 teaspoon allspice |
Directions:
1. Drain juice from pineapple and mandarine oranges and set fruit aside.
2. Use 1 cup of juice from canned fruit in place of the water normally used to cook cranberries.
3. In a medium saucepan, combine juice and sugar, boiling until sugar is dissolved.
4. Add cranberries and return to boil.
5. Reduce heat to med low, add salt, cinnamon, cloves, ginger and allspice.
6. Cook untill all the berries have popped and suace is thickened,
7. Cool to room temperature, Fold in reserved pineapple and mandarine orange segments.
8. Chill until ready to serve.
9. At serving time sprinkle chopped pecan over the top and enjoy.
|
|