by kirra » Thu Feb 14, 2008 6:09 pm
Pineapple-Rum Cranberry Sauce
Ingredients:
1 small ripe pineapple (about 3 pounds)
1 cup sugars
2 cinnamon sticks (about 3 inches each)
1 bag (12 ounces) cranberries (3 cups) picked over
1/3 cup dark raisins
? cup dark Jamaican rum
Preparation:
Prepare pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters; remove core from each cuarter. Cut each quarter into ? inch chunks. You will need 3 cups pineapple chunks; cover and refrigerate any additional pineapple for another use.
In 4 quart saucepan, heat sugar, cinnamon, and ? cup water over high heat 9 to 11 minutes or until melted and amber in color, swirling pan occasionally. Add cranberries, raisins, rum, and pineapple (mixture will stiffen and clump); heat until caramel melts and mixture boil, stirring occasionally. Reduce heat to medium low and cook, uncovered, 12 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally.
Spoon sauce into serving bowl. Cover and refrigerate at least 2 hours or up to 3 days. Discard cinnamon sticks before serving.
[size=150][b]Pineapple-Rum Cranberry Sauce[/b][/size]
[b]Ingredients:[/b]
1 small ripe pineapple (about 3 pounds)
1 cup sugars
2 cinnamon sticks (about 3 inches each)
1 bag (12 ounces) cranberries (3 cups) picked over
1/3 cup dark raisins
? cup dark Jamaican rum
[b]
Preparation:[/b]
Prepare pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters; remove core from each cuarter. Cut each quarter into ? inch chunks. You will need 3 cups pineapple chunks; cover and refrigerate any additional pineapple for another use.
In 4 quart saucepan, heat sugar, cinnamon, and ? cup water over high heat 9 to 11 minutes or until melted and amber in color, swirling pan occasionally. Add cranberries, raisins, rum, and pineapple (mixture will stiffen and clump); heat until caramel melts and mixture boil, stirring occasionally. Reduce heat to medium low and cook, uncovered, 12 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally.
Spoon sauce into serving bowl. Cover and refrigerate at least 2 hours or up to 3 days. Discard cinnamon sticks before serving.