November 16, 2011

Pineapple-Cranberry Sauce

12 oz whole cranberries
1 cup pineapple wedges
1 cup pineapple juice
1/2 cup sugar
1 inch knob ginger, grated

Bring the cranberries, ginger, pineapple, sugar and pineapple juice to a boil. Reduce heat then simmer until thickened, stirring occasionally. Remove from heat, stir. Serve hot or cold.

My thoughts:
Every year, we have a different theme for Thanksgiving. This year we decided to go slightly tropical-retro-kitsch and have a Hawaiian-inspired Thanksgiving. So of course, we had to add pineapple to our cranberry sauce! It turned bright pink but it added a ton of sweet, fruity flavor to the tart cranberries. Yum! I would make and eat this even if it didn't go with the theme.