Tuesday, December 20, 2011

Cranberry-Pineapple Sauce

Cranberries, I think, are highly underrated.  They tend to only show up on the Thanksgiving table and then are relegated to the back of the fridge until the following Thanksgiving when they are tossed out and replaced with new.  Sure there is the juice, and oh yes, the dried cranberries are very popular, but I’m talking cranberry sauce here.  Something that is most unappreciated.

Delicious and so beneficial to your health, did you know studies have shown that consumption of berries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections?  Or that the juice can protect against E.coli?  The berries also are known to prevent tooth surface plaque, and are a good source of many vitamins like vitamin C, vitamin A, ß-carotene, and minerals like potassium, and manganese.

Now, throw pineapple into the mix with its anti-inflammatory, anti-clotting and anti-cancer properties. Not to mention Vitamin A, C, the B-complex group, and collagen -- yes, ladies, COLLAGEN! -- and you have one heck of a healthy snack!

This recipe for Cranberry Pineapple relish came from a flyer from one of the local markets.  We made it on a whim this year and it won hands down over the other two varieties (one a 12-year staple) we served at the Thanksgiving dinner.  Think of it as not only a side for turkey, but for chicken, pork and ham as well.  Blend it slightly and use it to glaze the holiday ham, stir it into your morning oatmeal, or make a delicious parfait by layering it with plain or vanilla yogurt.  As for me, I can just eat it with a spoon, it is that good.

To your health!
Aren't the jewel-tone colors of these fruits just fabulous?

Cranberry-Pineapple Sauce
1 fresh,whole, cored pineapple
1 bag (12 oz). fresh cranberries
1 cup light brown sugar, packed
1/2 cup water
1/4 cup dark rum, optional
1/4 tsp. salt

Cut pineapple into 1/2" pieces.  Place pineapple, cranberries, brown sugar, water, rum (is using), and salt into a medium saucepan; heat to boiling over high heat, stirring occasionally.  Boil 4 to 5 minutes or until most cranberries have burst, stirring occasionally.  Transfer cranberry sauce to bowl cover and refrigerate at least 3 hours or up to 1 week.

Copyright 2011 ShoptoCook Inc, NY via Schnucks Markets, St. Louis, MO

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Gaby @ Tmuffin said...

Stopping by from Mandy's Recipe Box...

I'm going to try this! I love mixing sweet and savory, and I would eat cranberry sauce with a lot of meals if I only remembered to buy cranberries outside of the holiday season. Thanks for sharing the recipe!

Bo said...

This sounds great...a tropical cranberry sauce.

Tracy's Living Cookbook said...

I am serving cranberries with my pork roast on Christmas Eve.... might have to try this recipe... looks super! Merry Christmas to you and yours Pattie!

Janet Rudolph said...

Love cranberries. Just made some last weekend for dinner. Will try with pineapple.. great idea. I also bake with them: Muffins..

So Domesticated said...

Love both cranberries and pineapple... looks wonderful... wishing you a very Merry Christmas!

SavoringTime in the Kitchen said...

It's so true about cranberris. This sounds delicious and love the rum in this recipe ;)

Anonymous said...

This sounds so good. Thank you for sharing this recipe. Pat

Unknown said...

I use Parrot Bay Coconut Rum in mine for a very tropical cranberry sauce that gets rave reviews every time!