Servings | Prep Time | Cook Time | Passive Time |
8-10servings | 5minutes | 10minutes | 24hours |
Servings | Prep Time |
8-10servings | 5minutes |
Cook Time | Passive Time |
10minutes | 24hours |
Ingredients
- 2 C pineapple juice
- 2 C sugar
- 1/4 C *water
- 1 cinnamon stick, 3 inches long
- 2 12 oz bags fresh, whole cranberries
Servings: servings
Ingredients
Servings: servings
|
Instructions
- In a medium-large saucepan, combine pineapple juice, sugar, water, and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve sugar.
- Add cranberries. Stir occasionally until most of the cranberries have burst--about 10 minutes.
- Let cool at room temperature before transferring to a bowl. Cover and refrigerate for at least 24 hours. Remove cinnamon stick and serve at room temperature.
Recipe Notes
The original inspiration for this recipe came from the Williams-Sonoma Thanksgiving cookbook by Michael McLaughlin and was made with unfiltered apple cider. It's tasty!
But one Thanksgiving we discovered that we forgot to buy cider. We didn't have time for another grocery store run, so we put on our thinking caps and checked the pantry.
"Pineapple juice! Let's try it!"
We did. And we loved it. In fact, now we make this Thanksgiving cranberry sauce with pineapple juice regularly!
Want to try another cranberry recipe?