A recipe to turn your canned cranberry sauce into a spectacular side dish for your Holiday feast! They will taste just like homemade, no one will ever know they started in a can!
Place all the ingredients in a sauce pan over low heat. Stir to combine
2 (14 oz.) canned whole berry cranberry sauce, 8 oz crushed pineapple in juice, orange zest of 1 orange, ¼ teaspoon ground cinnamon, healthy pinch of ground clove
Warm together for 10 minutes, stirring occasionally.
Taste for sweet/tart preference!To make sweeter add a little brown sugar, maple syrup or white sugar.To make more tart squeeze in a little lemon juice.
Remove from the heat and cool for 15-20 minutes.
Serving/Storing
Canned Cranberries can be served warm or cold.(Cold is my preferred way! It adds a nice temperature contrast to the warm/hot meal)
You can make these up to a week ahead and store in the fridge, covered. Give them a stir before serving cold. Or heat them over low for a few minutes to serve warm.
Leftovers are great on turkey sandwiches or over ice cream!