Pineapple Cranberry Sauce
1 bag (12 oz.) fresh or thawed frozen cranberries
1 can (8 oz.) crushed pineapple or chunks, in juice
1 c. sugar (divided use)
1/4 c. orange juice
1 tsp. grated orange rind
2 tsp. vanilla
1. Coarsely chop cranberries, pineapple with juice, 3/4 c. sugar and
juice in food processor or blender with on-and-off motion.
2. Turn mixture into nonreactive saucepan. Bring to a boil over med.
heat. Reduce heat; simmer, stirring occasionally,
until thickened, 10 to 12 minutes.
Add remaining 1/4 c. sugar. Remove from heat. Stir in rind and vanilla.
Transfer to nonreactive container; cool to room temperature.
Refrigerate to chill.