- 3 cinnamon sticks
- 1 tablespoon whole cloves
- 1 can (20 ounces) crushed pineapple, drained, juice reserved
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1-1/2 cups sugar
- 1 pound fresh cranberries
- 1 cup white raisins
- 1 cup whole blanched almonds, optional
- 1 cup pecan pieces, optional
- Tie cinnamon sticks and cloves into bundle using cheesecloth.
- Combine reserved pineapple juice with orange juice concentrate and enough water to make 2 cups. Pour into large pot over medium heat. Add sugar and spice bundle, and bring mixture to boiling. Reduce heat, and simmer for 10 minutes, stirring often, until sugar is dissolved.
- Add cranberries and return to boiling. Boil for 5 minutes, stirring frequently. Stir in raisins and pineapple. Reduce heat and cook for 10 minutes, stirring occasionally.
- Stir in almonds and pecans. Remove spice bundle.
- Remove from heat and cool completely at room temperature. Cover and refrigerate until thoroughly chilled.
- Serve cold.
Thanks to the northern U.S. and parts of Canada — the primary growing areas for commercial cranberries — many of us have easy access to fresh, tart cranberries for making cranberry sauce, which happens to pair perfectly with turkey and dressing.
I found this recipe at a little mountain retreat, where they served it alongside both turkey and pork. It has become a favorite on our holiday table, and one recipe makes enough to share at multiple holiday potlucks. If you have any leftover, add a generous dollop to cooked apples or sweet potatoes.
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