I’ve made converts with this cranberry sauce. I’m not kidding.
On Tuesday I did a cooking demo for all my lovely mom friends about the necessities of Thanksgiving and had a long lecture on cranberry sauce, because clearly that is the necessity of necessities and I had grown women tell me they have never eaten cranberry sauce!
First of all, I don’t really believe them because how is that even possible?!! But more importantly they loved this sauce. I had more people ask me for this recipe than any other thing I talked about. Not the turkey, not the mashed potatoes, but cranberry sauce. It is that good.
If you are among those whose plates lay bare of the red stuff let me tell you, this sweet-tart sauce will elevate every bite of turkey you take. Not to mention it is about the easiest thing you can make, really just a dump and boil kind of affair which can be made right now…..today….and will stay delicious until Thanksgiving covered in your refrigerator.
Cranberry sauce can be served hot, room temperature, or cold. Make the sauce up to a week in advance and keep refrigerated until ready to serve.
- Yield: 6 servings 1x
- 12 ounces cranberries, rinsed
- 1 cup water
- 3/4 cup granulated sugar
- Juice and zest of 1 orange
- 1 jalapeño, cored, seeds removed and minced
- 1 1/2 cups diced pineapple (about 1/2 medium pineapple)
- Combine cranberries, water, sugar, orange juice and zest, and jalapeños in a medium saucepan.
- Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to a simmer and cook until most cranberries have popped and broken down and mixture has thickened slightly, about 15 minutes.
- Stir in chopped pineapple and serve.