Cranberry Sauce

Wednesday, November 21, 2012

This is a recipe that I've adapted from one that we used growing up. It may be the quickest thing you make for Thanksgiving and because it needs to be refrigerated, it's perfect to make the day before.

Cranberry Sauce
1 12 oz. bag fresh cranberries
1 cup sugar
1 cup water
1 cup pineapple tidbits*, drained
1 cup walnuts, chopped
1 10 oz. box frozen sweetened strawberries, thawed, drained, and chopped
  1. Bring cranberries, sugar, and water to a rolling boil. Boil until cranberries start to pop (about 10 minutes).
  2. Mix in other ingredients and refrigerate. Sauce thickens as it cools.
Note: If you prefer the other fruits to the cranberries as I think many families do, add the entire can of pineapple tidbits. They absorb the cranberry juice and turn a pretty pink color (yet still taste pineapple-y).


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