This tropical version of cranberry sauce with crushed pineapple goes especially well with ham.
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, Be Inspired®.