Hello! Happy Thanksgiving Week! I cannot believe how fast time is flying by and that Christmas music is already playing on the radio 😉
I am pretty open minded to different Thanksgiving dishes, I know everyone has different traditions and recipes that make their Thanksgiving dinner unique. But, one thing I won’t compromise on is cranberry sauce! I am a total brat about it and refuse to eat that cringe-worthy crap out of a can. I know some people love it, can’t live without it, but I can hardly stand the sight of it. In order to fulfill my need for the homemade stuff I like to bring a jar along with me to dinner, because what is Thanksgiving without cranberry sauce!
I like a hearty cranberry sauce, in order to add some texture and contrast the bitterness of the cranberries I added apples and pineapple to my sauce.
- 2 12 bags cranberries
- 2 cups white sugar
- 1 cup water
- 1/2 cup orange juice
- 1 tsp cinnamon
- 1 1/2 cups apple, chopped
- 1 cup pineapple, chopped
- Add cranberries, sugar, water and orange juice to a large pot
- Bring to a boil over medium-high heat
- Boil for 5 minutes, stirring
- Reduce heat to medium-low, add apple, pineapple and cinnamon
- Simmer for 40-45 mins
- Smash with a potato masher if smoother texture is desired
- Store in a jar or air-tight container in refrigerator up to 2 weeks or freeze for later use
This recipe can and should be made in advance and served cold. It will stay fresh for up to 2 weeks in the refrigerator.
If you are going to be a guest for Thanksgiving at a family or friend’s house a jar of this homemade sauce makes for a perfect hostess gift!