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This is about as easy as it gets and only takes ten minutes. ;-)
Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes (when the berries have all burst and the liquid has reduced a little bit). The sauce will thicken as it cools.
By Ann from Richland, WA
Here is a condiment or salad that is so easy! It is outstanding with turkey or ham, and best of all, will last for days in the refrigerator.
Requires only two ingredients: a can of crushed pineapple and a can of whole or jellied cranberry sauce. Drain the pineapple. Break up the contents of the can of cranberry sauce in a bowl and add the pineapple. Stir, then refrigerate until serving time.
The color of the cranberry sauce and the pineapple is very festive, and the combination offers a sweet but tangy taste. Best of all, it is combined in less than a minute and is one more task off your list.
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Most people only use canned cranberry sauce on holidays. For diabetics, or anyone else, take a chilled can of cranberry sauce and one box of any flavor sugar free jello. Take a whisk and whisk together the cranberry sauce with cool whip after chilled. Or for no cool whip, I just take the box (small) sugar free jello and one cup of hot water and mix the can of cranberry sauce. I like the lumps. It is so tart, tangy and refreshing, plus it is great for bladder problems. If you use sugar free jello it is low on the carb index, tart, and full of flavor.
By Cindy M.
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If you think you don't like cranberry sauce, you probably have only had the nasty canned variety. I was one of those people. I hated cranberry sauce until I tried the homemade variety.
Take a trip to the store for the following:
Put cranberries, honey, and juice in a sauce pot. (Make sure it's plenty big enough. Sauce will rise) Heat to a boil. Let boil until berries are popping. This will sound like popcorn. When the popping slows down, turn off heat. If you like it chunky, you're done. I like mine smooth, so I scoop out the berries, pulse a couple times in the blender, and then pour back into the saucepot.
I highly suggest making extra to freeze or can. The last two years I haven't had ANY left over to enjoy the next day.
By Jillian from Sacramento, CA
Wow, my step-daughter and I were talking about this yesterday but neither of us had a recipe, LOL. This sounds so easy and yummy. Just might have to make some before Christmas. Thanx so very much for sharing :0) (11/27/2007)
By Ruth Kennedy
I make a recipe very similar but I use brown sugar and add some orange marmalade. (11/27/2007)
