This entry was posted on Saturday, February 2nd, 2008 at 12:40 am and is filed under Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 can (8 ΒΌ oz.) crushed pineapple in syrup
- 1 large thin-skinned navel orange, unpeeled
- 1 package (12 oz.) fresh cranberries, washed
- 1 cup sugar
Drain syrup from pineapple into blender. Cut orange into about 1 inch pieces; add to the blender. Whir until pieces are coarse. Stop and stir as needed. Pour half of the mixture from blender into a bowl. Add half the cranberries to the blender; whir until coarsely chopped. Repeat with remaining cranberries and orange. Pour all into a bowl; add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in tightly covered jars in the refrigerator.