Cranberry Pineapple Relish
It just wouldn't be Thanksgiving without the cranberry sauce! But I don't really care for the plain jane cranberry relish recipes or the canned version. Just seems like a waste of a perfectly good Thanksgiving side dish to me. So we worked on jazzing ours up so it was the best thanksgiving side dish and one that my kids really enjoyed. We made our cranberry sauce with pineapple. This super flavorful cranberry pineapple relish complements turkey so well and makes great leftover sandwiches too!
Ingredients
- 20 ounces crushed pineapple
- 1 cup walnuts chopped
- 6 cups cranberries fresh or frozen
- 1 Tablespoon lemon juice
- 1.5-2 cups sugar
- 1/4 teaspoon cloves crushed
Instructions
- Start by draining the pineapple, but reserve the liquid. Add water so that the reserved liquid measures 2 cups. Now pour the 2 cups of liquid, 6 cups of cranberries, 1/4 teaspoon crushed cloves, and 1.5-2 cups sugar into a large saucepan. Heat over medium heat until it boils, then cook about 10 minutes. The cranberries will become soft and the sauce will thicken. Remove pan from heat and add reserved crushed pineapple, 1 cup walnuts, and 1 Tablespoon lemon juice; stir. Refrigerate at least 2 hours before serving.