The Sides Make the Thanksgiving Feast: Chunky Cranberry Sauce with Pineapple and Ginger

A quick recipe - Cranberry Sauce loaded with Fresh Pineapple and a touch of Ginger

A quick recipe – Cranberry Sauce loaded with Fresh Pineapple and a touch of Ginger

Thanksgiving is around the corner. Dazzle your guests with these inventive, healthy and delicious side dishes!

Here are the preparation hints – See Recipe on bottom for full details!

Chunky Cranberry Sauce with Pineapple and Ginger:

The only cranberry sauce I make – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger, a real crowd pleaser! Heat some pineapple juice (cranberry or pomegranate juices are great too!) with brown sugar (try natural coconut palm sugar), pure cane sugar and ginger.

In 3 minutes, add the fresh cranberries (shop for organic, see below) and a cinnamon stick. Cook for 10 minutes, covered until the cranberries fall apart. Lastly, add some cinnamon, a pinch of salt and diced fresh pineapple, Stir together – done! Can make a week ahead. I do not care for canned pineapple, fresh pineapple really makes a difference!

Ingredients for the Cranberry sauce

Ingredients for the Cranberry sauce

 

Recipe: Chunky Cranberry Sauce with Pineapple and Ginger

1/2 cup pure cane sugar

1/2 cup light brown sugar, I like organic coconut palm sugar

1 cup pineapple juice* unsweetened

1 tablespoons fresh ginger root, peeled & minced

1 lb. cranberries, fresh, organic

1  whole cinnamon stick, broken in half

1/4 teaspoon cinnamon

1  pinch sea salt

1/2 cup pineapple, fresh, chopped 1/4 ” cubes

In a heavy- non reactive pot, add the 2 sugars, pineapple juice* and the ginger. Bring to a boil and cook for 2 minutes to soften the ginger and melt the sugars. Add the cranberries (washed and picked over) and the broken cinnamon stick – stir well.

Bring to a boil, then lower to a simmer. Cook, covered for 10 minutes. The mixture will thicken. Take off the heat and cool slightly, for about 15 minutes.

Add the cinnamon, salt and pineapple. Stir, refrigerate when cool. Store in an airtight container in the refrigerator. Use within 2 weeks.

*Can use other juices – Unsweetened Pomegranate or Unsweetened Cranberry

Servings: about 14, makes 2 cups

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

Photos: Karen Sheer

My favorite Cranberry Sauce - add a cinnamon stick while it cooks for an earthy- sweet fragrance

My favorite Cranberry Sauce – add a cinnamon stick while it cooks for an earthy- sweet fragrance

 

 Where to locate ingredients in Greenwich:

Organic Sweet Potatoes from Oxen Hill Farm, Greenwich Farmers’ Market, Horseneck Lot (Last Day Nov. 21)

L’Amouche Gouda Cheese from the Greenwich Cheese Company, 145 E Putnam Ave in Greenwich

Sweet Potatoes and Brussel Sprouts Augustine’s Farm, 1332 King Street, Greenwich

Brussel Sprouts from Smith’s Acres, Greenwich Farmers’ Market, in Horseneck Lot

Organic Cranberries Whole Foods Market, 90 E Putnam Avenue, Greenwich


 

Karen SheerKaren Sheer lives and cooks in Greenwich. She is a professional chef, writer, caterer, photographer and food consultant specializing in original recipes. Her blog is “A Zest For Life”– Karen’s Obsession with Food and Style.

Each recipe is inventive, original and well tested. Karen’s recipes are written to give you the feeling she is in the kitchen with you coaching step by step. Health and wellness are her passions. Karen’s recipes promote fresh, local ingredients which lead to a healthier lifestyle!

 

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