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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 1 20-ounce can crushed pineapple in its own juice
- 2 12-ounce packages cranberries
- 1 1/4 cups sugar
- 1 cup chopped walnuts
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cloves
Method
- Drain pineapple thoroughly in sieve set over large measuring cup.
- Add enough water to juices in cup to measure 2 cups liquid.
- Place liquid in large non-aluminum saucepan.
- Add cranberries and sugar.
- Stir over high heat until sugar dissolves and mixture comes to boil.
- Continue to boil until most berries pop open and mixture is thick, stirring occasionally, about 10 minutes.
- Remove from heat.
- Mix in drained pineapple, walnuts, lemon juice and cloves.
- Transfer to bowl and refrigerate uncovered until cold, about 2 hours; cover.
- (Can be prepared 2 weeks ahead.
- Keep refrigerated.)
