By Roz Pack
Around Christmas time my friend, Roz, shared this recipe with me and I decided to share it with you all. I haven't tried it yet but I do have cranberries in the freezer so I will try to remember to put it on my menu soon. It sounds wonderful!
- 12 oz bag of cranberries (Works better if you freeze them first)
- 1 large orange, peeled and chopped (preferably by hand)
- 1 20 oz can of drained pineapple
- 1 cup sugar
Use a food processor to chop cranberries, fine but not so fine you purée them. They should look like finely chopped cranberries. Peel, section and chop the orange into the bowl with cranberries. Dump in the drained pineapple. Add sugar and mix well. Cover and leave out on the counter overnight.Stir again the next morning and refrigerate at least another day. Make no less than 2 days before you need it, and up to 3-4 days in advance. It just gets better. Lasts about 2 weeks in the fridge. Incredibly good! Recipe may be doubled.
Thank you, Roz. I can't wait to try it! If anyone else would like to share a recipe as a guest post, here are the very easy instructions. I would love to feature your favorites.