Pineapple-Cranberry Sauce

Just the right balance of sweet and tart. The walnuts and cloves round out the texture and flavor of this delicious condiment. The perfect partner for pork, ham, chicken or turkey.


2 (8 ounce) cans crushed pineapple

1 (12 ounce) package fresh cranberries, about 3 cups


1/2 cup walnuts, chopped

1 tablespoon orange juice

1/4 teaspoon ground cloves

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Drain pineapple in a sieve, reserving juices. Press pineapple to remove as much liquid as possible. Pour liquid into a measuring cup and add enough water to measure 1 cup. Pour into a medium saucepan. Add cranberries and honey. Bring to a boil and cook about 10 minutes stirring occasionally until mixture is thick and berries have popped.
Remove from heat. Mix in remaining ingredients. Chill until ready to serve. Can be prepared 1 week ahead. Keep refrigerated.
Yields: 3 cups