One of my favorite things to do the week after Thanksgiving is put up the two live Christmas trees in our home. I grew up in the mountains, surrounded by live Christmas tree farms, and I’m not sure if I could ever get a fake tree. Something I depend on this time of year (especially when I’m also on writing deadlines) is leftover meals, specifically Turkey Soup and turkey sandwiches. But nothing goes better with my turkey sandwiches than my dad’s homemade Spiced Cranberry Pineapple Sauce.
The great thing about this sauce is that it makes a TON, over 6 cups, and it lasts for at least two weeks in the fridge. So if you make it for Thanksgiving, it’ll last during those initial crazy decorating/shopping days. And, if you don’t use it all, it can be easily canned using a water bath canner. Every year I put up at least 6 half-pints so I can eat them all winter long. These jars also make great Christmas gifts.
I hope, wherever you are and whatever your state’s situations, that you’re all safe and healthy and happy.
Spiced Cranberry Pineapple Sauce
Ingredients
- 1 20 ounce can crushed pineapple in juice
- orange juice if necessary
- 2 12 ounce packages fresh cranberries
- 1 1/4 cups sugar
- 1 1/4 cups pecans chopped (optional)
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon clove
Instructions
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Set a fine sieve over a large measuring cup. Drain the pineapple, pressing down to make sure all of the liquid comes out. Add enough OJ to make sure you have 2 cups of liquid.
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Put the pineapple/orange juice into a large stock pot over medium heat. Stir in the cranberries and sugar. Cook, stirring constantly over medium high heat until the sugar dissolves. Bring to a boil and cook, stirring constantly, until the berries begin to pop.
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Boil and stir until all most of the berries pop and the mixture is thick. Remove from heat and stir in the drained pineapple, lemon juice, and cloves. Combine well and store in a glass bowl in the refrigerator until ready to serve.
