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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cranberry sauce was not something we served on Thanksgiving until recently. I adapted another recipe to our liking and this is the end result. If you don't want to juice your oranges substitute 1 1/4 cups ready-made orange juice. Also, I used 1/2 cup Splenda For Baking (which is half Splenda and half sugar) and could not tell the difference from the batch I made using all sugar. If you like your sauce a little sweeter just add an additional 1/2 cup sugar or 1/4 cup Splenda For Baking. Ingredients:
1 (12 ounce) package fresh cranberries |
1 cup sugar |
1/2 cup water |
2 oranges, juice of, with pulp |
1 cup raisins |
1 granny smith apple, peeled and diced |
1 cup pineapple, diced (dried and sweetened) |
1 teaspoon cinnamon |
Directions:
1. Rinse cranberries in colander and remove any soft ones.
2. Combine all ingredients in saucepan and bring to a boil.
3. Reduce heat, cover and simmer for approximately 20 minutes.
4. Remove cover and simmer about 5 minutes to thicken slightly.
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