Pineapple-Cranberry Sauce

Makes 12
Prep 5 m
Cook 10 m



  1. 1 of 2 Coarsely chop cranberries, pineapple with juice, 3/4 cup sugar and orange juice in processor or blender with on-and-off motion.
  2. 2 of 2 Turn mixture into nonreactive saucepan. Bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add remaining 1/4 cup sugar. Remove from heat. Stir in rind and vanilla. Transfer to nonreactive container; cool to room temperature. Refrigerate to chill. Makes 12 servings.
Nutrition Information for Pineapple-Cranberry Sauce
Servings Per Recipe: 12
Per Serving: 24 g carb., 0 g sat. fat, 94 kcal cal., 0 mg chol., 0 g Fat, total, 2 mg sodium, 0 g pro.