Living in New England there are cranberry bogs are all around us, meaning we have fresh cranberries in the market just in time for Thanksgiving. Fresh made cranberry sauce is the best and my deliciously fresh Cranberry Sauce Recipe with pineapples and pecans is perfect for big and small crowds alike.
Cranberries often get a bad rap, so in my Cranberry Sauce Recipe I’ve embellished the cooked cranberries to bring out the unique sweetness of the berries. And I’ve spiked the cranberry sauce with an orange liquor. Make a big batch to ensure leftovers. Nothing tastes better the next day on a turkey sandwich than fresh cranberry sauce and stuffing. Delicious.
Deliciously Fresh Cranberry Sauce Recipe w/ Pineapples & Pecans
1 (20 ounce) can crushed pineapple, in juice
2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
1 1/4 cups sugar (can use more)
1 1/4 cups pecans, chopped
1 tablespoon fresh lemon juice
1 tablespoon lemon rind
1 teaspoon allspice
1 teaspoon orange liquor (optional)
Drain the pineapple thoroughly in a fine sieve and set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice). Add enough water to make 2 cups.
Place the liquid in a sauce pan, adding in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture starts to boil. Add cranberries and sugar.
Continue to boil until most of the berries pop and the mixture is thick, stirring occasionally for about ten minutes.
Use a splatter screen, or lid over the berries, to keep them from exploding on your cook top. Remove from heat.
Add drained pineapples, pecans, lemon juice, lemon rind, allspice, and liquor, mixing well. Transfer to glass serving bowl and cool to room temperature.
Cover and refrigerate over night. The sauce can be made two days in advance.
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