CRAN PINEAPPLE RECIPES

Steps:

• Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
• Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
• Place the liquid in a saucepan.
• Add in cranberries and sugar.
• Stir over medium heat until sugar dissolves and the mixture comes to a boil.
• Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
• Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate for 24 hours.
• Delicious!

Steps:

• In a large saucepan, combine the pineapple with the onion, bell pepper, sugar, vinegar, cardamom and ginger and let stand at room temperature for 1 hour, stirring occasionally. Bring to a boil over high heat, stirring occasionally. Add the cranberries and cook over moderately low heat until the pineapple is translucent and the cranberries have popped, about 40 minutes. Season with salt; let cool. Transfer to jars and refrigerate.