Pineapple Cranberry Sauce
This is a tangy twist on a holiday classic.
- 1 8-ounce can crushed pineapple in juice
- 12 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
Drain the pineapple, reserving the juice. Add enough water to the juice to make 1 cup. Combine the juice and water mixture with the cranberries and sugar in a saucepan. Bring to a boil and let gently boil, stirring occasionally, for 10 minutes or until the cranberries start to pop. Stir in the pineapple.
Pour into a serving dish and let cool. Cover with plastic wrap and refrigerate for 4 hours or up to 2 days.
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