This recipe is so simple. It only takes about 20 minutes from start to finish, but it will stock your freezer with the pucker-up goodness of cranberries for the entire fall/winter season. This makes a tangy sauce that is just a little bit sweet. If you need it sweeter, just double the amount of sugar. Taste it when it’s almost done. Don’t burn yourself!
In a large saucepan on medium heat, combine:
15 oz rinsed cranberries
14 oz can crushed pineapple
1/4 C evaporated cane juice (vegan sugar)
1/4 t allspice
It will be ready once all the berries burst. About 15 minutes.
Portion the sauce in 1/2 cup jars and freeze. That’s it!
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December 29, 2012 at 9:41 PM
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November 17, 2013 at 4:36 PM
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