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Categories:Viewed: 21 - Published at: 2 years ago
Ingredients
- 2 pounds fresh or frozen cranberries
- 3 cups sugar
- 2 cups finely chopped fresh pineapple (8 ounces)
- 1 tablespoon finely grated orange zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- Pepper
- Shaved celery, snipped chives and chopped toasted walnuts, for garnish
Method
- Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around.
- Reserve 1/4 cup of the cranberries for garnish.
- In a large saucepan, combine the rest of the cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil.
- Cook over moderately low heat, stirring frequently, until the cranberries are broken down and the mixture is thick, 30 to 35 minutes.
- Season the sauce with salt and pepper.
- Scrape the sauce into the prepared bowl and let cool for 30 minutes.
- Cover with the overhanging plastic.
- Refrigerate until chilled and set, at least 3 hours or overnight.
- Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap.
- Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.
