Tuesday, December 28, 2010
8 oz fresh cranberries
20 oz can pineapple in pineapple juice
1/3 cup sugar
1. Drain liquid from pineapples into a measuring cup. Add water so that you have a total of 1 cup liquid. Add to sauce pan with sugar and bring to a boil.
2. Place cranberries in a food processor and chop fine. Add to pan and stir well. Cook over medium heat, stirring occasionally about 10 minutes.
3. Place pineapple in a food processor and chop. Add crushed pineapples to cranberry sauce and cook one more minute.
4. Allow to cool then place in a covered container and refrigerate overnight.
Makes 3 cups.
Source: Gina's Skinny Recipes