Pineapple Cranberry Sauce Recipes

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add pineapple and chiles. Cook, cool, and store mixture as directed for basic cranberry sauce . Stir in cilantro just before serving.

Steps:

• Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
• Remove saucepan from heat and stir in orange liqueur.

Steps:

• Combine water, cranberries, and sugar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook until cranberries pop, about 10 minutes.
• Transfer to a serving bowl. Mix in raspberry-flavored gelatin and crushed pineapple. Refrigerate until chilled, 8 hours to overnight.

Steps:

• Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
• Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
• Place the liquid in a saucepan.
• Add in cranberries and sugar.
• Stir over medium heat until sugar dissolves and the mixture comes to a boil.
• Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
• Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate for 24 hours.
• Delicious!

Steps:

• Wash cranberries and set aside.
• Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.

Steps:

• Put the sugar into your saucepan.
• Zest the orange over the sugar.
• Cut the orange in half and squeeze the juice into a measuring cup. You want approximately 1/2 cup of orange juice. Discard the rinds/pulp.
• Place a mesh strainer over your measuring cup and dump in the crushed pineapple. Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
• Set aside half of the strained pineapple, and discard or save the rest.
• Dump the cup of juice into the saucepan with the sugar and orange zest. Stir well.
• Rinse your cranberries in a pot of water. Discard any sinkers and overripe (mushy) berries.
• Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
• Bring everything to a boil over medium heat, stirring frequently. Continue to boil (and frequently stir) for about 20 minutes. This is much longer than it takes for all the berries to pop, but it thickens the sauce.
• Remove the sauce from heat and stir in the pineapple that you set aside.
• Season with a couple small shakes (1/8 teaspoon?) of pumpkin pie spice and some generous shakes (1/4 teaspoon?) of ground cinnamon.
• Refrigerate overnight. The warm sauce might taste bitter, but the cold sauce shouldn't.

Steps:

• Pierce meat with a knife in several places.
• Mix all of spices together and sprinkle over entire roast.
• Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
• Mix cranberry sauce and pineapple together.
• Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
• Remove from oven for about 10 mins before slicing.
• The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.

Steps:

• Drain pineapple reserving 3/4 cup juice in saucepan.
• Add cranberry sauce, cornstarch, orange zest, cloves and nutmeg.
• Stir to dissolve cornstarch.
• Cook, stirring constantly, until thickened and translucent.
• Keep warm.
• Stir in pineapple.
• Serve sauce with sliced turkey, chicken, or ham.