Pineapple-Cranberry Sauce

Disclosure: This is a sponsored post.

 

 

 

I was watching a Facebook recipe reel the other day where they were coating cranberries in powder sugar and calling that a snack. Now, I don't know about you, but even coated in powdered sugar, I am not a fan of cranberries whole. They are just way too tart and bitter for my liking to be eating them straight from the bag. Unless we're talking the dried version, which I'll eat straight from the bag all day long. I don't mind them in baked goods either. And cranberry sauce? I can't resist it! My family has always been on the less classy side when it comes to cranberry sauce. Just dump the jellied sauce from the can into a bowl and boom. Done. But for Thanksgiving this year, I thought it best to act like we weren't complete hillbillies since it was the first meal we were hosting for my daughter's new beau. I opted to not serve cranberry sauce from a can, (but you better believe I still bought it to enjoy after he went home lol) and went with a "from scratch" version. I looked at a few different cranberry sauce recipes, and ultimately went with this Pineapple-Cranberry Sauce from Golden Blossom Honey because it didn't seem basic or boring, a vibe I was definitely trying to avoid.

 

 

This cranberry sauce has a perfect blend of sweet, tart, and warm, with a lovely texture added in with the walnuts. Not gonna lie, but I did question mixing in nuts though. Was this going to be the holiday equivalent of adding raisins to the potato salad during the summer months, which is a big no-no? But, y'all, it's really fine. Better than fine. It helps tone down the sweetness and adds an earthy touch to the flavor profile. And I really liked the added crunch since it's usually unexpected to have anything other than a smooth texture when eating cranberry sauce. The pineapple added an extra element of sweetness and I loved the tropical flair it gave the overall flavor, making me think that not only would this be great for the winter holidays, but will work for our Easter dinner next spring as well. And you know I love recipes that can carry over from season to season, so this one is for sure going in the holiday section of my recipe box so we can enjoy it again and again! 

 

Ingredients

2 (8 ounce) cans crushed pineapple

1 (12 ounce) package fresh cranberries, about 3 cups

1/2 cup SOUTHERN BLOSSOM HONEY

1/2 cup walnuts, chopped

1 tablespoon orange juice

1/4 teaspoon ground cloves

CLICK HERE FOR FULL RECIPE

 

 

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Do you prefer whole or jellied cranberry sauce?