Living in New England with cranberry bogs covering large areas means we have the fresh cranberries in the market just in time for Thanksgiving. Fresh cooked Cranberry Sauce is the best. I’ve embellished the cooked cranberries with crushed pineapple to bring out the sweetness of the berries. The pecans in this recipe give the fresh sauce a crunch that I love. Save the left over cranberry sauce as nothing taste better the next day on a Turkey sandwich than fresh cranberry sauce and stuffing.
Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
1 (20 ounce) cans crushed pineapple in juice
2 (12 ounce) packages cranberries ( fresh or frozen, preferably fresh)
1 1/4 cups sugar ( can use more)
1 1/4 cups pecans, chopped
1 tablespoon fresh lemon juice
1 tablespoon lemon rind
1 teaspoon allspice
1 teaspoon orange liquor (optional)
Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice). Add enough water to make 2 cups. Place the liquid in a sauce pan adding in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture starts to boil. Add cranberries. Continue to boil until most of the berries pop and the mixture is thick, stirring occasionally for about 10 minutes. Use either a splatter screen or lid over the berries to keep them from exploding on your cook top. Remove from heat. Add drained pineapples, pecans, lemon juice, lemon rind, allspice and liquor mixing well. Transfer to glass serving bowl and cool to room temperature. Cover and refrigerate over night. Can be made two days ahead.