CRANBERRY SAUCE WITH CRUSHED PINEAPPLE AND CLEMENTINE JUICE
I had this sauce a dozen years ago at an all-you-can-eat vegetarian Thanksgiving feast in a restaurant in town. Tangerine or orange juice can be substituted for the clementine juice. Do not use the canned variety of "concentrated" juice-only fresh in this recipe.
Provided by COOKGIRl
Categories Berries
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a sauce pan.
- Bring to boil over medium-high heat.
- Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool.
- Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary.
- Yield is estimated.
Nutrition Facts : Calories 234.4, Fat 0.5, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 61.5, Fiber 11.8, Sugar 38.8, Protein 1.8
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