Cranberry Sauce with Orange and Pineapple

Cranberry Sauce with orange and pineapple

My mom is definitely in charge when it comes to holiday cooking, and rightfully so. The turkey is moist, her pumpkin pie is made from scratch, and the gravy is never lumpy. I do try and help as best I can, and one thing I am always in charge of is the cranberry sauce. Now I do remember Thanksgivings with my great-grandma and canned cranberry sauce. I also know that many families use the sauce to mask dry turkey or just leave it as an afterthought. This is really a shame in my opinion. Cranberries are tart and acidic, and packed with antioxidants. Cranberry sauce with orange and pineapple is my take on this FoodNetwork recipe. I found that when making it my family didn’t really care for the chunks of orange peel. Using mandarin oranges or clementines eliminates the thick peel and seed issues. It also uses less sugar. I think the pineapple and orange give enough sweetness to balance the tang. With the orange and pineapple the sauce is almost chutney-like in consistency. The addition of walnuts and spices bring a depth of flavor and texture which elevate its former condiment status to stand alone side dish.

cranberry sauce

 

This month, I’ve teamed up with the #12bloggers gals for this delicious round up of 12 Thanksgiving side dishes.  Make sure you check out all those amazing recipes!

12 Thanksgiving Side Dishes

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