This tropical version of
cranberry sauce with crushed pineapple goes especially well with
ham.
Cranberry-Pineapple
Relish
- 1 (12-ounce) can crushed
pineapple in its own juice
1 (12-ounce) package cranberries
1/2 cup granulated sugar
1/2 cup chopped walnuts
1 1/2 teaspoons lemon juice
1/8 teaspoon ground cloves
- Drain pineapple thoroughly
over large measuring cup. Add enough water to juices in cup to
measure 1 cup. Place liquid in saucepan; add cranberries and
sugar. Stir over high heat until sugar dissolves and mixture
comes to a boil. Continue to boil until most berries burst and
mixture is thick, stirring constantly, about 6 to 8 minutes.
Remove from heat.
- Mix in remaining ingredients;
transfer to serving dish and all to cool at room temperature.
Refrigerate until served.
Makes about 2 1/2 cups.
Recipe provided courtesy of Pork, The Other White
Meat.
