Serving Size : 8
12 ounces fresh cranberries — picked over and rinsed
2 cups sugar
1/2 cup water
1 8 oz can crushed pineapple in syrup
2 teaspoons lemon juice
1 pinch salt
In a medium saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently.
Add crushed pineapples, lemon juice and salt to the pan, stir well. Cook for another 10 to 15 minutes, or until nicely thickened.
Sauce can be served warm or cold, and can be made up to two days ahead of time. Store in the refrigerator, tightly covered.