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!