Ingredients
- 12 ounces Fresh cranberries
- 8 ounces Crushed pineapple in juice
- 12 ounces Orange marmalade
- 1/4 teaspoon Ground cinnamon, or apple pie
Make it step by step
- Sort and rinse cranberries. In a 2-quart sauce pan, combine cranberries and crushed pineapple with juice. Cover and cook over medium heat, stirring occasionally, until berries are soft and skins pop (about 10 to 15 minutes). Remove from heat; stir in orange marmalade and cinnamon until blended. Serve warm or chilled as a delicious accompaniment to turkey, chicken, ham, or pork roast.
- Makes 3 cups.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.