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.